Crunchy apple with orange peel and apple cream
50 min

Type of dish:
Dessert
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Apple
0.5 kg
Almond sprinkles
0.085 kg
Cinnamon stick
0.5 ud
Vanilla flavour
0.25 g
Orange powder
0.01 kg
Elaboration
For the crunchy apple:
- Squeeze the lemon. Set the juice aside.
- Wash, peel and core the apples.
- Cut into small pieces of approximately 3 cm and pour the lemon juice over them.
- Place the apple pieces in a pan and cover with water, lemon juice and vanilla essence.
- Cook over low heat for about 10 minutes.
- Remove apple pieces carefully and cool.
- Preheat the oven to 180 ºC.
- Lightly toast the almond sprinkle.
- Mix the almond sprinkle with the honey and caramelize over medium heat.
For the apple cream:
- Wash and cork the apples for the base cream, cut in quarters (add a few drops of lemon juice in order to avoid them going brown).
- In a casserole, place the apple pieces, covered with water and add cinnamon sticks. Reduce by cooking uncovered.
- Cook for about 10 minutes over low heat, remove the cinnamon and add the honey.
- Grind everything until you get a creamy texture, boil and cool.
- Keep it in a pastry bag without nozzle.
Make the orange powder.
PLATING
- Put 35 g of apple cream in a bowl.
- Place approximately 80g of apple pieces per serving on top.
- Sprinkle the caramelized almonds with honey over the apple pieces. It is recommended to cool the almond for an easy dosage.
- Sprinkle orange powder.
Nutritional information (1 portion)
Energy
221.26
kcal
Carbohydrates
30.06
g
Proteins
4.0
g
Lipids
9.2
g
Fiber
6.01
g
Saturates
0.72
g
Monounsaturated fatty acids
6.24
g
Polyunsaturated fatty acids
1.71
g
Cholesterol
0.0
mg
Calcium
56.72
mg
Iron
1.73
mg
Zinc
0.38
mg
Vitamin A
6.27
ug
Vitamin C
26.02
g
Folic acid
25.97
ug
Salt (Sodium)
1.71
mg
Sugars
29.74
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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