120 min
Type of dish: Ice creams and sorbets
Temperature: Cold
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Reineta apple 0.25 kg
Sugar 0.025 kg
Butter 0.013 kg
White wine 0.013 l
Water 0.079 l
Sugar 0.041 kg
Glucose 0.019 kg
Invert sugar 8.75 g
Elaboration
  • Heat the oven to 200 ºC.
  • Bake the cored apples along with the butter, white wine and sugar.
  • Reserve the liquid from the baked apples (the amount corresponds to the water of the ingredients), boil and mix with the sugar, glucose and inverted sugar.
  • Make a pureé with the roasted and peeled apples.
  • Pour the liquid over the apple pureé and mix well.
  • Cool and churn using an ice cream maker.
Nutritional information (1 portion)
Fiber 1.0 g
Saturates 1.12 g
Monounsaturated fatty acids 0.53 g
Polyunsaturated fatty acids 0.05 g
Cholesterol 5.75 mg
Calcium 1.68 mg
Iron 0.22 mg
Zinc 0.06 mg
Vitamin A 20.7 ug
Vitamin C 5.0 g
Folic acid 2.5 ug
Salt (Sodium) 17500.13 mg
Sugars 1187.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.