Photograph of the finished Trou normand

France · Đá xay táo rượu Trou normand

Trou normand

25 min Hands-on time + 6 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Apple Apple 1 kg
  • Photograph of Sugar Sugar 200 g
  • Photograph of Cider Cider 320 ml
  • Photograph of Cognac Cognac 80 ml
  • Photograph of Lime Lime 2
  • Photograph of Vanilla Vanilla 4 g

Method

  1. 1 Cook peeled apples with sugar, apple cider, vanilla, and lemon juice for 12 minutes until soft.
  2. 2 Blend and strain the mixture to create a very smooth purée, then let it cool completely.
  3. 3 Freeze for 6 hours and stir with a fork every 90 minutes to break up the mixture into loose crystals.
  4. 4 Pour in the cognac only after the ice has frozen; adding the liquor too early will prevent the mixture from setting.
  5. 5 Served in small glasses as a mid-course snack — trou norrand means Normandy hole, this dish is meant to be a light appetizer between two main courses.
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