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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