Project Description



for the brittle:

  • 1/2 teaspoon of oil

  • 40 g sugar

  • 40 g pistachios

for the lemon ricotta:

  • one thin piece (approx. 4 inches) of an organic lemon peel

  • 80 ml lemon juice

  • 50 g sugar

  • 250 g of ricotta


  • 3 large Kanzi® apples (approx. 200-220 g)

  • 80 g sugar

  • 2 tablespoons of grappa

  • 80 ml apple juice


  1. For the brittle, brush a piece of aluminum foil with oil. Sprinkle the sugar evenly in a medium saucepan and melt (caramelize) over medium heat until golden brown. Stir in hacked pistachios, spread the mixture onto the aluminum foil, and allow it to cool.
  2. For the lemon ricotta, cut the lemon peel into tiny cubes. Stir together the lemon juice and sugar in a small saucepan and bring to a boil. Add the lemon peel and allow it to cook on medium heat for about 12 minutes until it bubbles over, stirring occasionally. Pour syrup into a bowl and let cool it until it is lukewarm. Stir in the ricotta and leave it to chill.
  3. Peel the apples, cut into quarters and remove seeds. Cut each quarter into 3 slices. Sprinkle the sugar evenly in a broad saucepan and melt (caramelize) it over medium heat until golden brown. Deglaze the mixture with grappa. Add juice and bring to a boil. Add the apple slices; let it simmer without a lid for approx. 3 minutes, stirring occasionally.
  4. Distribute the apples onto dessert plates, adding a little lemon ricotta on top or to the side of each one. Coarsely chop the pistachio brittle and sprinkle on top. If desired, garnish with lemon verbena or lemon balm.