Apple, Amarula and Biscoff Desserts - The Sweet Rebellion
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Apple, Amarula and Biscoff Desserts


These boozy, creamy and crunchy Apple, Amarula and Biscoff Desserts are the perfect treat for dad this Father’s Day. With layers of sautéed cinnamon apples, thick vanilla cream, and crunchy Biscoff crumbs, its a deliciously grown-up take on an apple crumble!

If you haven’t tried Biscoff cookies yet, you are in for a treat. These delicious Dutch biscuits have a caramelised, lightly spiced flavour which complements the apples perfectly. All that’s needed to complete the dessert is a creamy vanilla layer, made with Lancewood Double Cream Vanilla Yoghurt. This imparts a delicious vanilla flavour and decadently creamy texture, while cutting through the sweetness of the other layers. A dash of Amarula Cream Liqueur adds a little boozy hit of flavour, making these desserts even more moreish!

This post is sponsored by Lancewood. All text and opinions are 100% my own.

Ingredients:

(Serves 4)

5 large apples

3 Tbsp butter

3 Tbsp brown sugar
1 tsp vanilla essence
½ tsp cinnamon
200g Biscoff cookies or Ginger biscuits
250ml cream
3 Tbsp sugar
125ml Lancewood Double Cream Vanilla Yoghurt
3 Tbsp Amarula Cream Liqueur
Tinned baby apples, to decorate

Directions:

  • Peel and core the apples, then cut into small cubes.
  • Heat the butter, brown sugar, vanilla essence and cinnamon in a pan until the butter has melted, then add the apples. 
  • Cook on medium heat for about 10 minutes, stirring frequently.
  • Crush the biscuits in a ziplock bag with a rolling pin, or in a food processor.
  • Whip the cream and sugar together until you have soft peaks.
  • Add the yoghurt and Amarula, and whip again until stiff.
  • To assemble the desserts, place some apple pieces into the bottom of 4 glasses.
  • Top with some of the cookie crumbs then add a layer of the cream mixture and spread evenly. 
  • Repeat this process, finishing with a layer of cream.
  • Decorate with a baby apple and serve immediately. The desserts can be made up to 2 hours in advance and refrigerated until ready to serve. After that the cookie crumbs will start to go soft.

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