Apple & squash trifle
Ingredients
- Squash & apple compote
- 50 g butter
- 2 tbsp sugar
- 250 g squash (e.g. butternut), coarsely grated
- 2 apples, coarsely grated
- 1 dl apple juice
- 1 cinnamon stick
- Almond crunch
- 100 g almond slivers
- 3 tbsp sugar
- 3 tbsp chocolate chunks
- Quark mixture
- 250 g half-fat quark
- 3 tbsp sugar
- 1 tbsp calvados apple brandy or apple juice
- 2 dl full cream, whipped until stiff
- Utensils
- 6 dessert glasses, each approx. 250 ml
Total time: 2hr 30m
Preparation Time: 30m
Servings
For
6 glass
Author
Nutritional Information
Contains 459 Kcal, 9g Protein, 33g Carbohydrates, 31g Fat
Ingredients
- Squash & apple compote
- 50 g butter
- 2 tbsp sugar
- 250 g squash (e.g. butternut), coarsely grated
- 2 apples, coarsely grated
- 1 dl apple juice
- 1 cinnamon stick
- Almond crunch
- 100 g almond slivers
- 3 tbsp sugar
- 3 tbsp chocolate chunks
- Quark mixture
- 250 g half-fat quark
- 3 tbsp sugar
- 1 tbsp calvados apple brandy or apple juice
- 2 dl full cream, whipped until stiff
- Utensils
- 6 dessert glasses, each approx. 250 ml
Instructions
-
Squash & apple compote
Melt the butter in a pan along with the sugar. Add the squash and apples, sauté for approx. 2 mins. Pour in the juice, add the cinnamon, simmer over a medium heat for approx. 4 mins. until soft, leave to cool. Remove the cinnamon. -
Almond crunch
Mix the almonds and sugar, toast in a frying pan over a medium heat for approx. 4 mins., spread onto a sheet of baking paper, leave to cool. Stir in the chocolate chunks. -
Quark mixture
Combine the quark, sugar and calvados. Fold in the whipped cream. -
To serve
Divide the squash compote, almond crunch and quark mixture into dessert glasses in layers, cover and chill for approx. 2 hrs.
