Brouillade de pommes a la cannelle

[bleudauvergne]

Brouillade de pommes a la cannelle

Serves 4 as Dessert.

This recipe can be divided. this should be done a few hours in advance.

• 8 pretty apples
  
• 3 whole eggs plus
  
• 3 egg yolks
  
• 4 T fructose
  
• 5 cl calvados
  
• 15 cl heavy cream
  
• cinnamon powder
  

- Peel and cut the apples into 4 pieces, removing the core. steam for 15-20 minutes. Drain well.

- In a big bowl, beat the eggs, the yolks and the fructose. Add the apples, the calvados, the heavy cream, and sprinkle with cinnamon. Beat well to combine.

- put it into an antiadhesive pan, and cook like scrambled eggs over a very low flame, continuously stirring. Stop the cooking before it dries out.

- Put it in the bottom of a shallow bowl, or in large ramequins. Sprinkle cinnamon on top. Chill 2 hours.

- Serve cold just as it is or with the addition of chocolate sauce or whipped cream (made with fructose).

( RG1285 )