Apple Pudding with Nut Cream

For the apple pudding with nut cream, coarsely chop the hazelnuts. Caramelize the powdered sugar in a pan. Add the apple juice and simmer until the caramel is completely dissolved.

Rinse serving dishes in cold water. Spoon 1 tablespoon of caramel onto the bottom of each. Add the chopped nuts to the remaining caramel in the skillet and toast briefly. Remove from the heat, add the mascarpone and stir to form a cream. Allow to cool.

Peel the apples, cut into quarters, remove the core and slice the fruit. Place in a frying pan with the lemon zest, lemon juice and sugar.

Cover and steam over low heat until apples are slightly tender.

Dissolve agar agar in apple juice. Add to the hot apples and cook, stirring constantly, for 2 minutes.

Divide the apple puree evenly into the prepared ramekins. Refrigerate for at least 3 to 4 hours.

To serve, place the ramekins briefly in hot water, turn out the contents onto plates, drape the apple pudding with nut cream and serve.

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