Apfelweincreme (Hessian cider cream)

Name: Apfelweincreme (Hessian cider cream)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 leaf gelatine; 3 piece egg yolks (medium); 80 g sugar; 250 ml dry cider (Apfelwein); 1 piece organic lemon (juice); 200 ml cream; 2 piece tart apples; 20 g butter or margarine; 2 tbsp sugar for caramelising; 1 tsp cinnamon

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

410 kcal

Calories

5 g

Protein

23 g

Fat

39 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.80 · ~€0.70/serving

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Instructions

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.