(e.g. the particularly aromatic Berlepsch juice of a he lemon 75 g g g first-class dark chocolate
Cut the apples into quarters without peeling, remove only the blossom and the core. Chop coarsely. Core and peel form the apple puree the necessary stand. Fill into the Kelomat, add half of the sugar and the juice of the lemon. Soften for five minutes (in a normal saucepan 20 to 25 minutes). Strain the apples through a sieve, pour the puree into a serving bowl and cool. 3. melt the remaining sugar in the butter to a light caramel. Add the coarsely chopped nuts. Roast until everything is coated together in light brown caramel. Cool, then crumble with a, pasta walker. Spread evenly over the apple puree. 4. before serving, whip the whipped cream with vanilla sugar until stiff and spread evenly over the top.
Sprinkle thickly with chocolate shavings.
Tip: Feel free to use better chocolate – the more delicious the result!
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