45 mín

Gingerbread Gratin

Name: Gingerbread Gratin
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 125.00 g Sahne; 125.00 ml Milch; x 3.00 Eier (M); 50.00 g Zucker; 1.00 Prise Salz; 0.50 TL Zimtpulver; 200.00 g Lebkuchen (auch altbacken, z.B. Elisenlebkuchen oder Printen); x 2.00 kleine säuerliche Äpfel; 2.00 EL Zitronensaft; Butter für die Form; 3.00 EL Grenoble Walnuts and Périgord Walnuts PDO

Por veggielicious , Blogger

You have leftover gingerbread, which may have become dry because of all the Christmas treats? That's perfect, then you can refine them in this gratin to a small delicacy. Of course, you can also prepare the gratin with fresh gingerbread! The quickly prepared gratin tastes great as a winter dessert or in an afternoon coffee round. If there are only adults at the table, you can sprinkle apples and gingerbread with a little Calvados before baking.

Tiempo de preparación

15 mín

Ingredientes Para

Heavy cream 125 g
milk 125 ml
eggs x 3
sugar 50 g
Salt 1 pinch
Cinnamon powder 0.50 sachet
Gingerbread 200 g
small sour apples x 2
Lemon juice 2 tbsp
Butter for the mold
Nueces de Grenoble DOP y del Périgord DOP

3 hands Ver la ficha

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Preparación

All set?

For the gratin, whisk together the cream, milk, eggs, sugar, salt and cinnamon. Cut the gingerbread in half. Wash, quarter and core the apples and cut the quarters into thin wedges. Sprinkle with lemon juice

Butter the baking dish. Arrange the gingerbread and apple in alternate layers, pour the egg and cream mixture over the top and leave to infuse for 15 minutes.

Coarsely chop the walnut kernels and sprinkle on top.

Preheat the oven to 200 °C top/bottom heat or 180 °C convection oven. Place the baking dish in the oven and bake the gratin for approx. 30 minutes until golden brown, covering in between. Remove the dish from the oven and serve the gratin.