Apple & squash trifle

Apple & squash trifle

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / glass: 459 kcal
, Fat: 31 g
, Carbohydrate: 33 g
, Protein: 9 g

This apple and squash dessert is well worth a closer look. You'll be back for seconds!

Ingredients

6 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash & apple compote

50 g butter
2 tbsp sugar
250 g squash (e.g. butternut), coarsely grated
2 apples, coarsely grated
1 dl apple juice
1 cinnamon stick

Almond crunch

100 g almond slivers
3 tbsp sugar
3 tbsp chocolate chunks

Quark mixture

250 g half-fat quark
3 tbsp sugar
1 tbsp calvados apple brandy or apple juice
2 dl full cream, whipped until stiff
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Utensils

6 dessert glasses, each approx. 250 ml

How it's done

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Squash & apple compote

Melt the butter in a pan along with the sugar. Add the squash and apples, sauté for approx. 2 mins. Pour in the juice, add the cinnamon, simmer over a medium heat for approx. 4 mins. until soft, leave to cool. Remove the cinnamon.

Almond crunch

Mix the almonds and sugar, toast in a frying pan over a medium heat for approx. 4 mins., spread onto a sheet of baking paper, leave to cool. Stir in the chocolate chunks.

Quark mixture

Combine the quark, sugar and calvados. Fold in the whipped cream.

To serve

Divide the squash compote, almond crunch and quark mixture into dessert glasses in layers, cover and chill for approx. 2 hrs.

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