Tonka bean and baked apple parfait

Step 1/3

• 1½ apples
• 25 g sugar
• 20 g raisins
• 20 g vanilla pudding powder
• 50 ml apple juice

• cutting board
• knife
• pot
• saucepan
• whisk
• plastic wrap

Peel and dice apples. Transfer apples, some of the sugar and raisins to a pot and heat over medium heat. Mix vanilla pudding powder with apple juice. Add to the pot and bring to a boil. Cover with plastic wrap and refrigerate for approx. 60 min.

Step 2/3

• 100 ml heavy cream
• 100 g mascarpone cheese
• 100 g quark
• ½ tonka bean

• 2 bowls
• hand mixer with beaters
• fine grater
• rubber spatula

To make the tonka bean cream, add heavy cream to a bowl and whisk until stiff with a hand mixer fitted with beaters. Mix mascarpone cheese, quark and remaining sugar in a separate bowl. Grate tonka bean and add to the mascarpone-quark mixture. Carefully fold in the whipped cream. Refrigerate for approx. 10 min.

Step 3/3

• 20 g sliced almonds
• 100 g graham crackers

• frying pan (small)

Roast sliced almonds in a small frying pan until golden brown. Remove from heat, crumble graham crackers with your hands and mix with the roasted almonds. To serve, make alternate layers of tonka bean cream and baked apple compote in a glass. Finish with a layer of cream and sprinkle with the almond-cracker mix on top. Enjoy!

Enjoy your meal!