A light dessert from ” Cook Simple ” by Diana Henry. If you like, use half cream and half Greek Yoghurt instead of cream and custard, but add more sugar.
Ingredients
- 800 g Bramley Apples peeled, cored and cut into chunks
- 25 g soft light brown sugar
- 2 balls preserved ginger in syrup, chopped plus 1 tbsp syrup from the jar
- 150 ml whipping cream
- 300 g fresh custard
- 5 tbsp dark maple syrup plus more for drizzling
Servings:
Instructions
- Put the apple into a saucepan with 2 tbsps water and the sugar. Heat gently, then simmer until the apples are completely soft and mushy. Leave to cool, then puree with the ginger and ginger syrup.
- Whip the cream until it holds soft peaks. Carefully mix the apple puree, cream, custard and maple syrup together and chill.
- Serve in individual glasses, drizzled with maple syrup.
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