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Baked apple quenelles with yuzu and Cointreau Cuisine

Baked apple quenelles with yuzu and Cointreau Cuisine

Ingredients (serves 4):

  • 2 Jonagold apples
  • 30g butter
  • 30g sugar
  • Zest of 1 lemon and 1 lime
  • 12 segments of citrus fruits
  • 2tbsp yuzu juice
  • Cointreau cuisine

Method:

  • Step 1

    Peel and dice the apples. Add half of the yuzu juice and mix together

  • Step 2

    Melt the butter, fry the diced apple, and add the sugar and zest. Gently caramelise and then add the rest of the yuzu juice

  • Step 3

    Shape into quenelles and place on top of a ladyfinger biscuit sprayed with Cointreau Cuisine

  • Step 4

    Decorate with citrus fruit segments and sprinkle with cooking juices

  • Step 5

    Finishing touch: 3 sprays of Cointreau Cuisine