Marlene
Quality brand
Nutrients
Farmer Stories
Quality controlled
Value chain
Assortment
Marlene®
Gala
Golden Delicious
Granny Smith
Fuji
Red Delicious
Stayman Winesap
Braeburn
Marlene® Bio
Gala
Golden Delicious
Granny Smith
Fuji
Red Delicious
Braeburn
GoldRush®
Pinova
Topaz
Presented by Marlene®
Giga®
RedPop®
yello®
Culinary Delight
Aroma wheel
Recipes
Pairings
Norbert’s Culinary Diary
Culinary journey
Pairings
Discover south tyrol
Soundsite
The pleasure of tasting
Holidays in the South Tyrolean farmsteads
Inspiration
Norbert Niederkofler
Dorothea Wierer
Chef in Camicia
Oliver Peña Luque
Basile De Wulf
Jimmy Øien
Najat Kaanache
Sustainability
Contacts
de
it
en
es
dessert
Belgian chocolate brownie with apple
Preparation
up to 45 min.
Difficulty
easy
Apple
Fuji
Ingredients
serves 4
BROWNIES
3 Fuji apples
200 gr butter
125 gr dark Belgian chocolate (melted)
160 gr eggs
210 gr sugar
100 gr buckwheat flour
100 gr nuts
DULCE DE LECHE WITH APPLES
100 g cream
250 g milk
500 g apple juice
VANILLA ICE CREAM
500 g milk
125 g cream
6 egg yolks
200 gr sugar
2 vanilla sticks
Basile de Wulf
Like a true nomad discovering the art of food and wine, Basile de Wulf has worked in some of Europe’s most prestigious kitchens. His style has been shaped by the experiences that he has gained during his travels. To give us a taste, he has created exclusive dishes for us based around Marlene® apples.
More about the person
Belgian chocolate brownie with Fuji apple, apple dulce de leche and vanilla ice cream.
Preparation
Brownies
Whip the eggs and sugar, mix the butter with the melted chocolate then add it on the eggs.
Add the flour and nuts and put them in a dish that goes in the oven.
Cut the apple in 4 and place them into the brownie mixture.
Bake for 28 min at 180°C.
Dulce de leche with apples
Reduce the cream by ½ and set it aside.
Reduce the apple juice into syrup and add to the reduced cream – keep cool.
Vanilla ice cream
Heat the milk, cream, and vanilla. Whip the egg yolks and sugar together.
Pour the hot milk over the eggs and cook at 83°C.
Cool it down and turn it into ice cream with your machine.
show more
main dish
Duck confit tarte tatin,
to the recipe
Amuse Bouche
Red Delicious apple carpaccio with pickled herring and herb mayonnaise
to the recipe
starter
Grilled mackerel, stew of cabbages and apple
to the recipe
Facebook
Instagram
Youtube