Ingredients
for 4-6 portionsfor the ricotta cream250 g ricotta
150 g plain yoghurt
25 g sugar
½ vanilla bean (seeds)
½ lemon (zest)
100 m fresh liquid cream
for the apple puree1 lemon (juice)
2
Pinova apples
½ vanilla bean (seeds)
Sugar
for the crunchy apple cubes½ lemon (juice)
1
Pinova apple
3 peppermint leaves
for garnishing3 tbsp. toasted hazelnuts
Peppermint leaves
Print recipePreparation
Ricotta cream with yoghurt
Put well-drained ricotta in a bowl and add plain yoghurt, sugar, the seeds of half a vanilla bean and the zest of half a lemon (previously washed and dried). Mix all ingredients with an electric whisk. Whip the cream and carefully fold in with a spatula with movements from bottom to top. Cover the bowl with cling film and put in the fridge.
Apple puree
Squeeze the juice of a lemon into a little pot. Wash and peel Pinova apples, remove the core and cut into small cubes that you put in the pot and mix with lemon juice. Add sugar as you wish and the seeds of half a vanilla bean. Cover and cook for about 10 minutes until soft, stirring occasionally and adding a little bit of water if necessary. Puree the soft apple cubes with a hand mixer in a high jar. Put aside and let cool.
Crunchy apple cubes
Squeeze the juice of half a lemon into a little bowl. Wash the Pinova apple, remove the core and cut into small cubes that you put in the bowl and mix with lemon juice. Wash and dry the peppermint leaves. Finely chop them, add to the apple cubes and mix.
Completion
Fill the cold (or lukewarm) apple puree into glasses. Then add about two tablespoons of ricotta cream, distribute your apple cubes evenly and complete with the remaining ricotta cream. Garnish with toasted hazelnuts and some previously washed peppermint leaves. Keep in the fridge until serving.
