Apple cream with raspberry sauce

Name: Apple cream with raspberry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Apples; 2 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 1 pinch ground aniseed; 1/2 package (125 g) frozen raspberries; 200 g Whipped cream; 1 heaped tablespoon sugar; 7-10 Tbsp Apple Slices

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Apples
2 TABLESPOONS Lemon juice
1 package Vanillin sugar
1 pinch ground aniseed
1/2 package (125 g) frozen raspberries
200 g Whipped cream
1 heaped tablespoon sugar
7-10 Tbsp Apple Slices

Directions

1
Peel, quarter and core the apples. Cut the fruit flesh smaller. Season with lemon juice, vanilla sugar and aniseed. Steam for about 10 minutes, then puree and let cool.
2
Defrost some raspberries one by one. Heat the remaining berries briefly and pass through a sieve. Whip cream and sugar until stiff. Fold the cream into the cooled down puree and fill into a piping bag with a large star-shaped spout.
3
Pour into dessert glasses and chill. Decorate with raspberries and apple wedges. Serve with the sauce.