Veiled Country Lass

Print Recipe
Print Recipe
Apple sauce:
  1. Whip cream with icing sugar and vanilla essence until stiff.
  2. To make apple sauce, put chopped apples in a saucepan with sugar and water. Simmer until soft. Set aside to cool.
  3. Gently melt butter and sugar. Add breadcrumbs to caramelise.
  4. Assembling dessert: Take a big bowl or individual sundae glass. Remember the a-b-c technique : ladle some apple sauce into the bowl or glass, followed by breadcrumbs and whipped cream. Repeat with more apple sauce, breadcrumbs and cream.
  5. Chef's tip: The small amount of water prevents the apples from sticking to the pan while being cooked. Not too much water is needed because the juice will ooze out from the apples while cooking.
  6. The dessert should be assembled just before eating. Otherwise the breadcrumbs will become soft.

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