Mascarpone cream with apple compote for 4 persons

Name: Mascarpone cream with apple compote for 4 persons
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Low-fat curd; 125 g Mascarpone (Italian cream cheese); 25 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 500 g Apples; 1 1/2 TABLESPOONS Sugar; 1 Cinnamon stick; 2 TABLESPOONS Sugar; 10 g Butter or margarine; 25 g chopped hazelnuts; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Low-fat curd
125 g Mascarpone (Italian cream cheese)
25 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
500 g Apples
1 1/2 TABLESPOONS Sugar
1 Cinnamon stick
2 TABLESPOONS Sugar
10 g Butter or margarine
25 g chopped hazelnuts
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil
7-10 Tbsp Lemon balm

Directions

1
Cream quark, mascarpone, sugar, vanilla sugar, lemon peel and lemon juice. For the compote, peel and halve apples and remove the core. Cut apples into slices. Put them in a pot with sugar, cinnamon stick and 50 ml water, bring to the boil and cook on low heat for about 5 minutes.
2
Remove the cinnamon stick and let it cool down. For the brittle melt sugar and fat in a pot. Add nuts and roast until golden brown. Spread on oiled aluminium foil and let dry. Crush roughly.
3
Arrange mascarpone cream and apple compote in a bowl and sprinkle with brittle. Put on lemon balm leaves.