Summary

Ingredients

• 400 g apples
• 2 tablespoon lemon juice
• 1 point vanilla sugar (or vanilla pod and sugar)
• 1 pinch (s) anise, ground
• 125 g raspberries, frozen
• 200 g whipped cream
• 1 tablespoon sugar, more to taste

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Instructions

1. Prepare the apples, cut them into small pieces, season with lemon juice, vanilla sugar and aniseed. Simmer for about 10 minutes on low heat in a closed saucepan until soft, then puree and allow to cool.
2. Briefly heat the raspberries and strain them through a sieve.
3. Beat the cream and sugar until stiff. Fold the cream into the cooled apple puree and pour into dessert glasses. Refrigerate. Baste with the raspberry sauce.