Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 400 g sour cream
- 60 cm powdered sugar
- 0.25 ¼ vanilla pod (s), including the pulp
- 0.5 ½ lemon (s), juice from it
- 200 ml cream
- 1 teaspoon cornstarch
- 1 kg apples, tender
- 300 oat flakes, crispy
- 100 g butter, soft
- 100 honey
- 1 teaspoon cinnamon powder
- 50 sunflower seeds
- 500 raspberries
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- For the ice cream, bring the whipped cream to the boil in a saucepan and then add the pulp of the vanilla pod and the cornstarch while stirring. Then let it cool down.
- Mix the sour cream with the powdered sugar and the cooled vanilla cream in a bowl. Pour the mixture into the ice cream maker container and let the machine run until a fluffy, creamy ice cream is formed. Depending on the machine, this takes about 50 minutes.
- For the apple crumble, grease a baking tin with butter. Peel and core the apples and cut into 1 - 2 cm cubes. Spread in the mold and drizzle with about half of the lemon juice.
- In a mixing bowl, mix the crispy oat flakes with butter, honey and cinnamon to a mixture. Distribute the mixture evenly in the pan over the apples. Scatter the sunflower seeds on top. Place the crumble in an oven preheated to 175 ° C top / bottom heat for approx. 30 - 40 minutes.
- Puree the raspberries, then strain them through a sieve to remove the stones.
- Arrange the crumble with the sour cream on a plate and serve garnished with the raspberry puree.
- Kevin prepared this recipe as a dessert on Monday, October 26th, 2020 in the program “The Perfect Dinner” - Day 1 from Karlsruhe.
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