Ingredients clafoutis

  • 250 g crème fraîche
  • 60 g toasted and chopped walnuts
  • 25 g flour
  • 100 g sugar
  • 2 egg yolks
  • 1 egg

Preparation clafoutis

Beat the sugar and egg yolk until light and fluffy. Fold in the flour and nuts and then fold in the crème fraîche. Grease the soufflé ramekins with butter and scatter sugar over them. Fill the ramekins half-full. Then bake for 20 minutes at 185 °C (convection). Turn them out and dust with icing sugar.

Ingredients vanilla ice cream

  • 125 ml milk
  • 125 ml cream
  • 1 vanilla pod
  • 60 g sugar
  • 90 g egg yolk

Preparation vanilla ice cream

Combine the cream, milk, vanilla and sugar and bring to the boil. Stir the egg yolk into the mixture and thicken up at 85 °C. Allow the mixture to infuse and then pass through a sieve.

Ingredients apple compote

  • 500 g diced green apple (Granny Smith)
  • 200 g apple purée
  • 100 g lemon juice
  • 150 g icing sugar
  • Cinnamon and vanilla

Preparation apple compote

Peel the apples and cut into small cubes. Then boil the apple cubes together with the icing sugar, apple purée and lemon juice until soft.