Mascarpone Cream with Apple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 9.6 g | (10 %) | ||
| Fat | 39.55 g | (34 %) | ||
| Carbohydrates | 70.28 g | (47 %) | ||
| Sugar added | 44.61 g | (178 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 232.07 mg | (29,009 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.43 mg | (4 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 0.57 mg | (5 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 12.06 μg | (4 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 5.79 μg | (13 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 4.24 mg | (4 %) | ||
| Potassium | 119.8 mg | (3 %) | ||
| Calcium | 109.41 mg | (11 %) | ||
| Magnesium | 6.47 mg | (2 %) | ||
| Iron | 1.25 mg | (8 %) | ||
| Iodine | 17.37 μg | (9 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 20.91 g | |||
| Cholesterol | 184.45 mg |
Ingredients
- Ingredients
- 2 egg yolks
- 150 grams sugar
- 250 grams Mascarpone
- 50 milliliters Amaretto
- 1 egg white
- 2 large, tart Russet apples
- 50 milliliters Apple juice
- ¼ tsp cinnamon
- ¼ tsp allspice (ground)
- 50 grams Dark couverture chocolate
- 40 grams Amaretti cookies (Small almond macaroons)
- cocoa powder (for dusting)
Preparation steps
Beat egg yolks in a bowl with 50 grams (approximately 2 ounces) sugar until fluffy. Add mascarpone and 3 tablespoons amaretto and stir. Beat egg whites in a bowl until stiff and fold into mascarpone mixture. Cover and let rest for at least 2 hours in the refrigerator.
Rinse apples, quarter and remove core. Then cut apple quarters into columns.
Heat remaining sugar in a large pot, melt and caramelise until golden brown. Add apple slices and sauté briefly. Add apple juice, cinnamon and allspice and let apples simmer for about 3 minutes. Remove from heat and let cool.
Melt crushed chocolate in a bowl over a warm water bath while stirring. Pour melted chocolate into a freezer bag, cut off a corner to create a fine tip and pipe chocolate in decorative shapes onto a piece of parchment paper. Let cool. Carefully lift chocolate ornaments from parchment paper.
Drizzle almond macaroons with remaining amaretto liqueur. Arrange mascarpone cream and apple slices in dessert glasses and cover with almond macaroons
Serve dusted with cocoa and garnished with chocolate ornaments.
