Apple Basil Pudding

Ingredients

• 350 g tart apples
• 150 ml cloudy apple juice
• 1 untreated lemon (juice and grated zest)
• 1 bunch basil (≈30 g)
• 3 Tbsp pistachios
• 130 g sugar
• 1 packet vanilla sugar
• 100 ml whipping cream
• 100 g Ricotta

Instructions

1. 1.

   Quarter the apples, peel them, and remove the cores. Cut the apples into bite‑sized pieces, bring to a boil with the apple juice, cover, and simmer for 2–3 minutes. Remove from heat and let cool.

2. 2.

   Blend the apple pieces with the liquid, lemon juice, basil leaves, 2 Tbsp pistachios, sugar, and vanilla sugar until smooth. Fold in the lemon zest, cream, and ricotta. Finely chop the remaining pistachios and stir them in. Transfer the mixture to a metal bowl and freeze for about 4 hours, stirring frequently to prevent large ice crystals (or finish in an ice‑cream maker).