VEILED COUNTRY LASSES
Recipe Raphaella Frame-tolmie
4 Granny Smith apples, peeled,
cored and chopped ¾ cup water ¼ cup caster sugar ½t ground cinnamon 1½ cups rye breadcrumbs 3T icing sugar 2t ground cinnamon 2T unsalted butter 1½ cups whipping cream ½ cup chopped hazelnuts
Place the apples in a small saucepan with the water, sugar and half a teaspoon of ground cinnamon. Bring to the boil, then reduce the heat and leave the apples to simmer for about 15 to 20 minutes until they are completely soft. Place the apples and any remaining cooking liquid in a food processor. Blend until smooth and refrigerate to chill.
Combine the breadcrumbs, sugar, cinnamon and butter in a heavybased frying pan over medium heat. Stir constantly until the breadcrumbs are golden brown and remove from the heat. Whip the cream in a large bowl until stiff.
Measure out one and a half cups of the apple sauce. Using half of it, divide the mixture between four serving glasses or glass bowls. Follow with half of the breadcrumb mixture and a layer of whipped cream. Repeat the layers, finishing each portion with a layer of cream to ‘veil’ the dish. Sprinkle a few chopped hazelnuts over the top of each dessert and serve immediately.