"Veiled peasant girl"

Name: "Veiled peasant girl"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Apples; 6-7 TABLESPOONS Sugar; 150 ml apple juice; 3-4 Tbsp Lemon juice; 1 TEASPOON Cornstarch; 7-10 Tbsp Cinnamon; 100 g Pumpernickel; 1 TABLESPOON Butter; 75 g Whole milk yoghurt; 1 package Bourbon vanilla sugar; 125 g Whipped cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Apples
6-7 TABLESPOONS Sugar
150 ml apple juice
3-4 Tbsp Lemon juice
1 TEASPOON Cornstarch
7-10 Tbsp Cinnamon
100 g Pumpernickel
1 TABLESPOON Butter
75 g Whole milk yoghurt
1 package Bourbon vanilla sugar
125 g Whipped cream

Directions

1
Peel, halve and core apples. 1⁄2 Set the apple aside for the garnish, cut the rest into pieces. Bring to the boil with 2-3 tbsp. sugar, apple and lemon juice. Cover and cook over low heat for about 5 minutes.
2
Stir the starch and 2-3 tablespoons of water until smooth and bind the apples with it. Season with a little cinnamon and let it cool down.
3
Crumble the pumpernickel. Heat butter in a pan. Roast bread in it for about 2 minutes until crispy. Add 2 tablespoons sugar, another approx.
4
Roast for two minutes. Take out and let cool off.
5
Mix yoghurt, 2 tablespoons sugar and vanilla sugar. Whip the cream until stiff and carefully fold into the yoghurt. Layer pumpernickel, apple compote and yoghurt-vanilla cream in four glasses. Cut the remaining apple into fine slices and decorate the dessert with them.