Parfait with Baked Apple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,400 cal. | (67 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 59 g | (236 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 18.4 mg | (153 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 48.2 μg | (107 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 41.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 595 mg | |||
| Complete sugar | 103 g |
Ingredients
- For the baked apple with nut-raisin filling
- 4 Russet apples
- 4 Tbsps raisins
- 2 Tbsps chopped Hazelnuts
- 50 grams sliced almonds
- 50 grams candied Fruit
- 70 grams sugar
- 1 pinch Ground cinnamon
- 70 grams butter
- Fat
- For the almond parfait
- 400 milliliters Whipped cream
- 200 grams chocolate hazelnut spread
- 6 egg yolks
- 75 grams chopped almonds
- 2 Tbsps Cognac
- 40 grams sugar
Preparation steps
Grease the baking pan. Rinse, dry the apples and remove the core with a corer. Place the apples in the baking pan. Mix the raisins with nuts, 50 grams (approximately 1/4 cup) of sugar and cinnamon and fill in the apples. Put a piece of butter on each apple. Place the dish on the rack in the oven and bake for 30 minutes at 200ºC (approximately 400ºF). Place the remaining butter in the frying pan and saute the almonds with the remaining sugar in it. Then mix with the candied chopped fruit.
Boil the sugar and 2 tablespoons of water until syrupy, remove from heat, let cool slightly, then add the yolks and beat to a loose cream. Place chocolate hazelnut spread in a pot, melt slowly and stir in the almonds and brandy with the pudding.
Whip cream until stiff and carefully fold into the cream. Place the mixture into a pan lined with cling film and freeze for 4 hours.
Slice parfait and serve with baked apples.
