Apple‑cream dessert in glass cups with spiced rye crumbs

• apples for cooking4
• fine sugar6 ст. л. tbsp
• unsalted butter50 г g
• brown breadcrumbs↗100 г g
• soft light brown sugar↗100 г g
• ground cinnamon↗½ ч. л. tsp
• ground cardamom↗

  from 8 cardamom pods

• rye breadcrumbs↗100 г g
• heavy cream500 мл ml
• powdered sugar↗5 ст. л. tbsp

  (or to taste)

• lemon↗достатньо
• aquavit↗2 ст. л. tbsp

  (optional, or to taste)

• blanched forest nuts2 ст. л. tbsp

  split and toasted

Step-by-step instructions

1. 1

   Peel the apples, remove the core, and cut into large pieces. Transfer them to a large pot, add the fine sugar and 3 tbsp water. Simmer over low heat, stirring occasionally, until the apples become soft. Then mash them with the back of a wooden spoon into a smooth purée; if the purée is too thin, continue cooking over low heat until excess moisture evaporates.

2. 2

   Taste the purée – it should not be overly sweet, as cream and crumbs will be added. Transfer it to a separate bowl and let it cool. Optionally leave small pieces of apple in it.

3. 3

   In a pan melt 25 g (half) butter, add the brown breadcrumbs and 50 g (half) light brown sugar. Fry, stirring constantly over medium heat, until the crumbs turn golden. Add ½ tsp ground cinnamon and ½ tsp ground cardamom, cook for another minute. Transfer the mixture onto a tray to cool. Repeat the process with the rye breadcrumbs, then combine both types of crumbs in a large bowl.

4. 4

   In a large bowl whisk the heavy cream, gradually adding powdered sugar and a few drops of lemon juice (lemon enhances the stability of the whipped cream). Optionally add 2 tbsp aquavit and gently fold it in.

5. 5

   In glass cups layer the components: first the cooked apple purée, then the spiced crumbs, and finish with a layer of whipped cream. Before serving, sprinkle with toasted blanched forest nuts.