Back

Mini-ovenproof dish, rectangular Gratinated Bio Topaz winter apples

PICTO

portions

4

preparation

60 min.

baking time

20 min.
  • Peel the apples and rub in a little lemon juice.

Vanilla sauce:

  • Stir in the starch with some cold milk. Bring the remaining milk and the lengthways halved vanilla pods and the sugar to the boil. Stir in the mixed starch with a whisk and bring to the boil. Remove the pan from the stovetop and stir in the cream and egg yolk mixture.
    Gratinate mixture:
  • Mix all ingredients together.
    To finish off:
  • Halve the apples, add to a soufflé dish and pour the gratinated mixture over the top.
  • Bake the dishes at 200 °C in the oven for about 20 minutes. For the last 5 minutes turn the oven up to its top heat.

Apples:

4 Bio Topaz (cooking apples)

1 lemon

 

Vanilla sauce:

500 ml milk

50 g starch

2 egg yolks

20 ml cream

2 Vanilla pods

20 g sugar

 

Gratinate mixture:

400 g Vanilla sauce

2 egg yolks

30 g sugar

100 g whipped cream

4 whisked egg whites

Peel of an unwaxed lemon