Baked Apple Terrine with Vanilla Yogurt

For the baked apple terrine with vanilla yogurt, peel the apples, remove the core and chop the apples. Chop the pistachios into small pieces. Put the dried cranberries in Cognanc and let them soak well. Prepare the gelatine. Line a rectangular baking dish with plastic wrap. Using a kitchen brush, smooth out the sides well so that no wrinkles remain in the foil. Cut open the vanilla bean and scrape out the vanilla pulp. Knead the marzipan with a little flour and cut into small pieces.

Mix cream cheese, vanilla, marzipan and yogurt until creamy. Dissolve the gelatine according to package instructions.

Melt butter in a pan, fry apple pieces in it, sprinkle with sugar and let it caramelize slightly. Deglaze with cognac. Mix in pistachios, cranberries and the cream cheese mixture. Add gelatin and mix well.

Pour the mixture into the prepared mold and refrigerate for a few hours or overnight.

Before serving, turn out the baked apple terrine and cut into slices. Arrange with a spoonful of vanilla yogurt and fresh mint and serve.

Preparation Tip:

Dip the baked apple terrine briefly in hot water to make it easier to turn out.

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