Recipe: yoghurt and Amaretto bavarois with caramelised apple

In Toetjesbijbel, Rutger van den Broek shares the most delicious dessert recipes. With more than 300 different desserts, this book will keep you sweet for quite a while. The various chapters put ingredients including fruit and pudding, as well as French classics, centre stage. This yoghurt and Amaretto bavarois is also a real treat!

How to make yoghurt and Amaretto bavarois with caramelised apple

• Put 50 grams of the yoghurt together with the Amaretto and sugar in a saucepan and heat, stirring, to around 50–60 °C, until the sugar has dissolved.
• Remove the pan from the heat and dissolve the soaked gelatine in it. Then mix in the remaining yoghurt.
• Fold half of the softly whipped cream into the yoghurt mixture until everything is well combined.
• Then fold in the other half of the cream, taking care to preserve the lightness of the mixture.
• Divide the bavarois between 4–6 glasses and refrigerate for at least 2 hours to set.
• Allow the caramelised apple to cool slightly and spoon it onto the bavarois before serving.
• Finally, garnish the desserts with some toasted flaked almonds and a honey curl.

How to make the caramelised apple

• Heat a frying pan over medium heat and melt the butter in it. Add the apple pieces, sugar, cinnamon and lemon juice and mix everything together.
• Fry the apple pieces for about 5 minutes over medium heat, until golden brown and caramelised.
• Add a small splash of water if you think the process is going too quickly.
• Remove the apple pieces from the pan once they are caramel brown.

How to make the honey curls

• Preheat the oven to 175 °C and line a baking sheet with baking paper.
• Put the sugar, honey, butter, lemon juice and zest in a saucepan and heat over low heat, stirring. Keep stirring until the butter has melted and the sugar has dissolved.
• Remove the mixture from the heat and stir in the flour and salt. Spoon a generous teaspoon of the batter onto the baking sheet and spread it out with the rounded side of the spoon into a circle. A maximum of cookies will fit on one baking sheet, as they spread quite a lot.
• Bake the cookies for 5–10 minutes until golden brown. After baking, let them cool on the baking sheet for 1 minute, then roll them around the thick handle of a wooden spoon or another round object. Leave them to cool like this for a few minutes, carefully slide them off and leave them to cool completely on a wire rack.

Title: Toetjesbijbel
Author: Rutger van den Broek
Price: €34,99
Publisher: Carrera Culinair

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