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Apfelweincreme (Hessian cider cream)
A German classic from Hesse: in the cider country around Frankfurt, Apfelwein goes not only into the glass but into the dessert as well. Egg yolks, sugar and cider are whisked over a hot bain-marie to a thick cream, set with gelatine and lightened with stiffly whipped cream. Warm apple wedges caramelised in cinnamon go on top.
Kochzeit
45 min
Portionen
4
Zutaten
10
Nährwerte
pro Portion410 kcal
Kalorien
5 g
Eiweiß
23 g
Fett
39 g
Kohlenhydrate
Zubereitung
- 1
Soak the gelatine in plenty of cold water.
- 2
Whisk the egg yolks, sugar, cider and the juice of the lemon together in a metal bowl. Set the bowl over a hot, not boiling, bain-marie and beat the mixture with an electric whisk until it is thick and leaves a trail (about 75 °C).
- 3
Take the bowl off the bain-marie. Squeeze out the gelatine and stir it into the warm cream until it has dissolved completely.
- 4
Put the cream somewhere cold and leave it to cool until it just begins to set at the edges.
- 5
Whip the cream until stiff, fold it lightly into the custard and spoon the mixture into four glasses.
- 6
Chill the glasses until you serve them.
- 7
Quarter the apples, remove the cores and cut the quarters into wedges. Melt the butter or margarine in a frying pan and toss the apple wedges in it with the sugar for caramelising and the cinnamon until golden brown.
- 8
Put the lukewarm apple wedges on top of the cream just before serving.
