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Baked apple with a marzipan and cranberry filling on a millet mousse
2026 August 12
Ingredients for 4 people
- 4 tart apples
- 2 tbsp cornflakes
- 50 g marzipan with raw cane sugar
- 2 tbsp lingonberry jam
- 1 tsp cinnamon
- 1 pinch ground ginger
- 6 tbsp water or apple juice
- 1 tbsp millet flour
- 4 saffron threads
- ¼ tsp turmeric
- 1 pinch ground cloves
- ¼ tsp cinnamon
- 1 tbsp Sharkara
- 250 ml water
- 70 ml cream
Preparation
Wash the apples and remove the cores. Take 4 small portions of the marzipan, shape them into small balls, flatten them and use them to seal the bottoms of the apples. Pour the water or apple juice into a baking dish and place the apples in it. Roughly crumble the cornflakes between your hands. Mash the remaining marzipan with a fork. Mix with the lingonberry jam, spices and cornflakes, then fill the apples with the mixture. Bake in a preheated oven at 180°C fan-assisted for 20–30 minutes, depending on the variety of apple.
Preparation of the Millet Foam
Dry-roast the millet flour in a saucepan until it develops a delicate aroma. Add the spices and sugar and pour in the water. Reduce to a thick sauce for a few minutes, stirring vigorously with a whisk. Whip the cream until firm and carefully fold it into the slightly cooled sauce.
Serving
Pour a little sauce onto a plate, place the baked apple on top and sprinkle with a pinch of cinnamon.
