Dish of Renette apples and spiced cream
MediumThis is, as always, my personal variation of the Tilslørte bondepiker, a light but satisfying dessert that was prepared by a friend of mine when I was cooking in Hakadal, a lovely town not too far from Oslo.
Ingredients for 4 people
- 4 medium / large sized apples (suitable for cooking)
- 2 tablespoons sugar
- Juice from one lemon
- 1.5 teaspoons cinnamon
- 1 vanilla pod chopped
- toasted chopped almonds
- 11 tablespoons chopped toasted hazelnuts
- 250 gr of shortcrust pastry
- 2-3 tablespoons of brown sugar
- 300 ml of cream
- almond, chopped hazelnuts
Method
Peel the apples, cut them into cubes and cook them together with the lemon juice, 1/2 teaspoon of cinnamon and sugar in a pan until they soften and some pieces become puree.
If the apples do not have enough liquid, add 1-2 tablespoons of hot water. Let cool completely and put in the refrigerator.
Meanwhile, prepare the biscuits by rolling out the shortcrust pastry to a thickness of about 4 mm. Cut them with a small mold and bake in a preheated oven at 180° C for about 15 minutes or until they are golden brown.
Open the vanilla bean lengthwise and with the help of a knife, collect the vanilla seeds.
Whip the cream adding the vanilla.
Keep 3 biscuits for each portion and crumble the rest.
Mix the biscuit crumbs with the chopped dried fruit.
In a bowl, compose the various layers by adding, in order, the apple puree, the crumbs, a light sprinkling of cinnamon with a sieve, and the whipped cream. Repeat the sequence ensuring to have the cream in the top layer. Decorate with the biscuits kept aside and a last sprinkling of cinnamon.
Serve immediately.
