Apple, ricotta & crispy brittle dessert

Dessert with Jonagold apples from South Tyrol

Difficulty: medium
Preparation time: 60 min
Style: modern
Apple: Jonagold
Apple mixture
4 apples Südtiroler Apfel PGI (Jonagold)
80 g sugar
50 g butter
50 ml cream
1 tsp. cornflour

Ricotta cream
250 ml cream
100 g sugar
Seeds of one vanilla pod
Zest of one lemon
500 g ricotta

Crispy brittle
70 g oat flakes
40 g flaked almonds
2 tbsps. sesame
1 tbsp. flax seeds
50 g maple syrup
2 tbsps. honey
80 g butter
A pinch of cinnamon
Sarah Zahn Created by Sarah Zahn
Dessert with apples and ricotta
Apple mixture:
Place the sugar and 1 tbsp. water in a pan and heat until the sugar has dissolved. Continue to heat, without stirring, until the sugar has caramelised. As soon as it turns golden-brown, remove from the heat and stir in the butter with a wooden spoon. When the butter and sugar are well combined, stir in the cream. Peel the apples, dice finely, sauté lightly in a second pan and then add the caramel. Mix the cornflour with a little water, add to the apple mixture and simmer until the apples have reached the desired consistency.

Crispy brittle:
Place the oat flakes, flaked almonds, sesame and flax seeds in a bowl. Heat the butter, honey and maple syrup in a pan. Pour over the muesli mixture, stir well and add a pinch of cinnamon. Pour the mixture onto a baking paper-lined tray, spread evenly and bake in a preheated oven (top and bottom heat) at 180°C for 8-12 minutes until golden brown.

Ricotta cream:
Place the cream, sugar, vanilla seeds and lemon zest in a bowl and whip until stiff. In a second bowl, stir the ricotta to a creamy consistency and fold in the cream mixture.

Prepare your serving glasses. Spoon the ricotta cream into a piping bag. Place a little crispy brittle on the bottom of each glass, cover with a layer of ricotta cream and top with 1-2 tbsps. apple mixture. Repeat for a second layer of crispy brittle and ricotta cream, and top with the apple mixture.

Chill in the fridge until ready to serve. Before serving, sprinkle with a little brittle. This recipe serves 4-6 people.
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