VEILED COUN­TRY LASSES

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

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

Serves 4

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.

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