Combine layers of stewed apple, cardamon-flavoured rye breadcrumbs and whipped cream in this Scandinavian-inspired dessert that’s fabulous for a dinner party
Prep:10 mins
Serves 8
4 cooking apples6 tbsp caster sugar50g unsalted butter100g brown breadcrumbs100g soft light brown sugar½ tsp cinnamonground cardamom from 8 cardamom pods100g rye breadcrumbs500ml whipping cream5 tbsp icing sugar (or add to taste)good squeeze of lemon2 tbsp aquavit (optional), or to taste2 tbsp blanched hazelnuts, halved and toasted
STEP 1Peel and core the apples and cut the flesh into chunks. Put these in a large saucepan with the caster sugar and 3 tbsp water and cook over a gentle heat until the apples are completely tender. Stir every so often and mash the fruit down roughly with the back of a wooden spoon. The finished purée shouldn’t be too wet – if it is, simmer it over a low heat until it reduces and loses some of its moisture.STEP 2Check the apples for sweetness – they shouldn’t be too sweet as it’s being mixed with sweet cream and breadcrumbs – and tip into a bowl to cool. In Scandinavia, the stewed apples are usually puréed until smooth, but you can also keep them chunky.STEP 3Melt half the butter in a frying pan and add the brown breadcrumbs and half the brown sugar. Sauté, stirring constantly, over a medium heat until the breadcrumbs are golden. Add half the cinnamon and half the cardamom and continue to cook for about 1 min. Spread out on a tray – it cools quicker this way – and leave until it’s room temperature. Do the same with the rye breadcrumbs, then mix the breadcrumbs together in a bowl.STEP 4Whip the cream, adding the icing sugar and the lemon (add the lemon before the cream is too thick as the acid in the lemon has a thickening effect). If you are going to add the aquavit, do it once the cream has been whipped.STEP 5Layer the apples, breadcrumbs and whipped cream in a glass bowl (so you can see the layers) starting with the stewed apples and ending with a layer of cream. Scatter over the hazelnuts just before serving.
