Maple Syrup-apple Layered Dessert with Caramelized Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g low-fat quark
- 250 g mascarpone
- 100 ml maple syrup, approx.
- 2 sheets gelatin
- 5 m. Apples
- 1 packet vanilla sugar
- 0.5 teaspoon ½ cinnamon
- 75 ml water
- 75 g nuts, pecans or walnuts
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Maple syrup is available in various so-called grades (AA-D), some are sweet and light, others are very dark in color and have a strong, tart taste. The bitter taste in particular is not everyone`s cup of tea, which is why I gave rather vague information on the quantities of maple syrup.
- So depending on the sweetness and intensity you want, I would recommend trying your hand at the right amount of syrup!
- In normal supermarkets you will usually find quality grade A, which is rather sweet and mild in taste. Here I would recommend an amount of 125ml and the addition of 2 gelatin sheets.
- Mix the mascarpone and quark until creamy and add the desired amount of maple syrup. If the syrup is very tart, a little sugar can be added to taste.
- Soak the gelatine sheets in cold water for 5 minutes, then squeeze them out and heat them up slightly in a saucepan. Put 3-4 tablespoons of the cream in the saucepan and mix well with the gelatin, then mix the gelatin mixture into the cream.
- Peel the apples, cut them into small pieces and let simmer with the water, vanilla sugar and cinnamon for about 10 minutes until soft, then mash into compote.
- Layer the cooled compote with the cream alternately in glasses and chill for at least 1.5 hours.
- Caramelize the sugar in a pan and add the coarsely chopped nuts, toss briefly and spread on a plate / tray lined with baking paper to cool.
- Before serving, pour the nuts over the cream.
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