Crunchy apple with orange peel and apple cream
For the crunchy apple:
- Squeeze the lemon. Set the juice aside.
- Wash, peel and core the apples.
- Cut into small pieces of approximately 3 cm and pour the lemon juice over them.
- Place the apple pieces in a pan and cover with water, lemon juice and vanilla essence.
- Cook over low heat for about 10 minutes.
- Remove apple pieces carefully and cool.
- Preheat the oven to 180 ºC.
- Lightly toast the almond sprinkle.
- Mix the almond sprinkle with the honey and caramelize over medium heat.
For the apple cream:
- Wash and cork the apples for the base cream, cut in quarters (add a few drops of lemon juice in order to avoid them going brown).
- In a casserole, place the apple pieces, covered with water and add cinnamon sticks. Reduce by cooking uncovered.
- Cook for about 10 minutes over low heat, remove the cinnamon and add the honey.
- Grind everything until you get a creamy texture, boil and cool.
- Keep it in a pastry bag without nozzle.
Make the orange powder.
- Put 35 g of apple cream in a bowl.
- Place approximately 80g of apple pieces per serving on top.
- Sprinkle the caramelized almonds with honey over the apple pieces. It is recommended to cool the almond for an easy dosage.
- Sprinkle orange powder.
Nutritional information (1 portion)
Fiber 6.01 g
Saturates 0.72 g
Monounsaturated fatty acids 6.24 g
Polyunsaturated fatty acids 1.71 g
Cholesterol 0.0 mg
Calcium 56.72 mg
Iron 1.73 mg
Zinc 0.38 mg
Vitamin A 6.27 ug
Vitamin C 26.02 g
Folic acid 25.97 ug
Salt (Sodium) 1.71 mg
Sugars 29.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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