Mascarpone cream with apple compote for 6-8 persons

Name: Mascarpone cream with apple compote for 6-8 persons
Cook time: 35 min
Total time: 35 min
Yield: 7
Ingredients: 500 g Low-fat curd; 250 g Mascarpone (Italian cream cheese); 50 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 750 g Apples; 2 TABLESPOONS Sugar; 1 Cinnamon stick; 50 g Sugar; 20 g Butter or margarine; 50 g chopped hazelnuts; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 7

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

Directions

1
Cream quark, mascarpone, sugar, vanilla pulp, 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.