Ingredients
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
Baked apples
Ice cream
Candied almonds
Utensils
One baking dish (approx. 2 l)
How it's done
Baked apples
Place the apples in the baking dish and mix with all the other ingredients up to and including the vanilla seeds.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, pass half of the apples through a food mill into a bowl, leave to cool, cover the baked apple slices and set aside.
Ice cream
Heat the cream and sugar in a pan. Pour half of the cream into the egg yolk, mix well, return to the pan, simmer over a medium heat, whisking constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve and into the sour single cream in a stainless steel bowl, mix well. Stir in the apple sauce, leave to cool. Freeze for approx. 6 hrs., stirring vigorously with a whisk at least 4 times.
Candied almonds
Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the almond slivers, reduce over a medium heat, stirring constantly until the sugar is dry and sticks to the almonds, transfer to a sheet of baking paper, leave to cool.
To serve
Scoop the ice cream into balls, serve with the reserved baked apple slices and the sugar-roasted almonds.
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