Veiled Peasant girls
Servings: 6 People
Ingredients
The Tangy
- 1 kg Apples
- 100 ml Water
- 30-70 g Sugar It depends on the acidity of your apples
- Lemon A good squeeze
- 2 pcs Cinnamon sticks
- ½ pcs Vanilla bean
The Crispy
- 80 g Norwegian Rusks Recipe is available on the blog
- 30 g Almonds
- 1 tbsp Butter
- 1 tbsp Brown Sugar
The Sweet
- 250 ml Whipping cream
- 3 tbsp Sugar
Instructions
The Tangy
- Add the water, sugar, lemon, cinnamon and vanilla (cut open in two) into a pan
- Peel and cut the apples in small pieces and add them to the above mixture. By doing this one apple at the time you avoid them turning brown
- Bring to boil and let simmer for 30-45 minutes until a wanted texture.
- Add more water or sugar if needed
The Crispy
- Crush the Rusks and chop the almonds in small pieces
- Mix in a small bowl together with the brown sugar. (If you are using unsweetened Rusks or bread crumbs then add additional 1tsp sugar and ½ tsp cinnamon to the mixture.)
- Heat your butter in a frying pan and cook your mixture on medium/high heat. Turn all the time until it is crispy and light brown
- Set aside to cool down
The Sweet
- Mix the cold whipping cream and sugar until you get the wanted texture. It should be a creamy, slightly thick texture
Presentation
- Start by adding a couple of spoons of the tangy jam in the bottom of a dessert glass or bowl
- Spread a layer of the crispy Rusk mixture
- Add the sweet whipped cream
- Sprinkle a bit of of the crispy on top