A spoon dessert that combines the sweetness of baked apple with the unmistakable creaminess of Goat Tomino, enriched by the crunchiness of walnuts and the aroma of fresh mint. A simple and light recipe that, thanks to the blender, becomes a gourmet experience ready in minutes.
Peel the apples and core them. Place them in a baking dish, drizzle with lemon juice, and sprinkle with brown sugar.
Bake at 180°C for 25 minutes, until they are soft but intact. Let cool.
In a blender, blend the Goat Tomino with the walnuts, honey, fresh cream (or Greek yogurt), and a pinch of lemon zest until you get a smooth and velvety cream.
Transfer the cream into a piping bag (or use a spoon) and store in the refrigerator.
Place each baked apple on a plate, cutting the base to make it stable if needed.
Garnish each apple with a generous dollop of Goat Tomino and walnut cream.
Decorate with fresh mint leaves and a sprinkle of chopped walnuts.
Serve immediately, optionally drizzling with extra honey.
To accompany
Store in the refrigerator for up to 24 hours. Best served cold.
Italia, Emilia Romagna
| Energy (kcal) | 94.79 |
| Carbohydrates (g) | 11.05 |
| of which Sugars (g) | 10.92 |
| Fat (g) | 4.9 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 1.58 |
| Fiber (g) | 1.47 |
