Veiled peasant girl

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 500 g Apples
  • 60 g + 4 tablespoons sugar
  • 150 ml clear apple juice
  • 3-4 Tbsp Lemon juice
  • 5–10 g Cornstarch
  • 1/4 TEASPOON ground cinnamon
  • 125 g Pumpernickel
  • 1/2 TEASPOON Butter
  • 75 g Whole milk yoghurt
  • 125 g Whipped cream
  • 1 package Bourbon vanilla sugar
  • 8 thin apple slices to decorate

Directions

  1. 1

    Peel, halve and core apples. Cut the fruit flesh into slices. Put apple slices, 60 g sugar, apple and lemon juice in a pot and bring to the boil. Steam apple slices at low heat for 6-8 minutes until soft, stirring occasionally, but do not let them fall apart. Stir starch and 2-3 tbsp. water until smooth. Steam apples with it. Stir in cinnamon and let cool down

  2. 2

    Crumble the pumpernickel. Melt butter in a pan and toast bread in it for about 2 minutes until crispy. Add 2 tablespoons of sugar and roast for another 2 minutes. Remove bread from the pan and let it cool down

  3. 3

    Mix yoghurt and 2 tablespoons of sugar. Whip the cream until stiff, pour in the vanilla sugar. Carefully fold the cream into the yoghurt. Layer pumpernickel, compote and yoghurt-vanilla cream in 4 glasses and decorate with apple slices

  4. 4

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
380 kcal
CARBS
63 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Dessert