Summary

Ingredients

• 200 g almond (s), unpeeled
• 100 g almond sticks
• 12 tablespoon cane sugar
• 4 tablespoon amaretto
• 100 g sultanas
• 2 teaspoons sugar
• 8 tablespoon butter
• 2 teaspoons cinnamon
• 5 apple
• 2 tablespoon rum
• 3 sheets gelatin
• 650 ml cream
• 50 grams sugar
• 1 piece (s) vanilla pod (s)

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Instructions

1. Mix the sultanas with the rum and let stand overnight.
2. Make the roasted almonds by placing unpeeled almonds with 4 tablespoons of cane sugar and 4 tablespoons of amaretto in the microwave for about 6 minutes at 600 watts. Spread the almonds on baking paper, sprinkle immediately with a sugar-cinnamon mixture of approx. 2 teaspoons of sugar and 1-2 teaspoons of cinnamon and allow to cool.
3. For the candied almond sticks, heat 4 tablespoons of butter with 4 tablespoons of cane sugar until a light brown is achieved. Then add the almond sticks and stir in for about 2 minutes over medium heat. Immediately spread the mixture on baking paper and let it cool down.
4. For the baked apple mixture, peel and core 5 apples and cut into small cubes. Heat 4 tablespoons of butter and 4 tablespoons of cane sugar in a saucepan until the butter and sugar have melted together. Then add the apples, cinnamon and rum raisins and cook together for about 10 minutes. The apples are not supposed to become puree. Let the mixture cool down.
5. Fill the bottom of the glasses with the Mendel pens, distribute the cooled apple mixture on the pens.
6. For the panna cotta, soak 3 sheets of gelatine in cold water, cut the vanilla pod lengthways and scrape out the pulp. Bring the cream, 50 g sugar, vanilla pod and pulp to the boil and simmer over low heat for about 10-15 minutes. Take the pan off the stove and remove the vanilla pod. Squeeze out the gelatine and dissolve it in the hot cream.
7. Pour the panna cotta onto the apple mixture and refrigerate the glasses overnight.
8. Before serving, decorate the glasses with cinnamon and roasted almonds.