Gingersnap And Apple Verrines – a delicious recipe with eggs, brown sugar, mascarpone, salt, cinnamon, apples. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Crush the gingersnaps using a mortar and pestle.
2
Separate the egg yolks from the egg whites. Set the egg whites aside.
3
Beat the egg yolks with 100 grams of brown sugar until the mixture becomes pale. Gently whisk in the mascarpone. Mix well; it should be smooth and well-blended.
4
Beat the egg whites with a pinch of salt and cinnamon until they form stiff peaks. Incorporate them into the mascarpone mixture gently by folding them in with a wooden spatula. Set aside.
5
Wash, peel, and dice the apples. Brown them in a skillet with some butter. After a few minutes of cooking, add 40 grams of brown sugar to caramelize the apples. Cook over low heat until apples are soft, browned, and caramelized. Set aside.
6
To serve, put a layer of crushed gingersnaps in the bottom of verrines, then add a layer of apple, and finally top it with the mascarpone mousse. Decorate with 2 small pieces of apple, some ground gingersnaps, and chocolate chips.
417
kcal
Calories
8
g
Fat
85
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: gingersnaps, 3 eggs, 1 cup brown sugar, 1 15/16 cups mascarpone, and more.
Yes, Gingersnap And Apple Verrines falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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