Summary

Ingredients

For the ground:

• 100 g biscuit (s), (whole rain), e.. hobbits
• 50 g butter, liquid
• 1 teaspoon vanilla sugar
• 1 pinch (s) salt

For the compote:

• 1 kg apples, sour apples, e.g. Boskoop
• 2 tablespoon sugar
• 1 cinnamon stick (s)

For the cream:

• 200 g mascarpone
• 100 g cream
• 1 pack cream stabilizer
• 2 tablespoon powdered sugar

Moreover:

• 40 g brittle
• 2 tablespoon cranberries, roughly chopped
• some lemon juice, freshly squeezed

Print Recipe Pin Recipe

Instructions

1. The recipe is designed for 4 glasses of 400 ml.
2. Crumble the biscuits and grind them finely (I do it in the moulinette). Mix in the melted butter, vanilla sugar and a pinch of salt. Divide the biscuit mixture into 4 glasses and press down a little as a base. Let it set in the refrigerator.
3. Peel the apples, cut in half, remove the core, quarter and cut into small cubes. Drizzle with a little freshly squeezed lemon juice. Heat together with the sugar and the cinnamon stick in a saucepan and bring to the boil. Simmer over low heat for about 10 minutes, stirring, until the apple pieces are soft. Take the cinnamon stick out again, possibly mash the compote a little more finely with a potato masher. Set aside and let cool.
4. Beat the cream with the cream stabilizer and powdered sugar until stiff. Stir the mascarpone until creamy and fold in the cream. Take the prepared glasses out of the refrigerator, first distribute the cooled apple compote on the biscuit bases and pour the mascarpone cream over each. Put the glasses back in the fridge and let them cool down really well for at least 4 hours.
5. To serve, sprinkle with the brittle and decoratively sprinkle the chopped cranberries on top.