Apple Foam with Elderberry Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 5 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 apples
- 40 g butter / mararine
- 90 g suar
- 1 tablespoon lemon juice
- 50 ml apple juice
- 4 sheets gelatin, white
- 250 ml whipped cream
- 1 egg (s)
- 2 egg (s), including the yolk
- 100 ml juice (elderberry juice)
- 1 tablespoon pudding powder, vanilla
Print Recipe
Pin Recipe Instructions
- Peel, core and dice 2 apples, heat in 20 g fat and sauté in 10 g sugar, pour in lemon and apple juice, cook until soft. Puree with the cutting stick and chill.
- Soak the gelatine in cold water. Whip the cream until stiff. Whip the egg and yolk with 50 g sugar until creamy. Squeeze out the gelatine, dissolve it and stir into the egg mixture. Carefully fold in the apple puree and cream, refrigerate for 3 hours.
- Boil the elderberry juice with 100 ml of water and 20 g of sugar. Mix the pudding powder with 3 tablespoons of cold water, stir into the juice, boil for 2 minutes, then allow to cool. 1 Peel, quarter and core the apple and cut into wedges. Steam in 20 g fat with 10 g sugar for about 5 minutes. Pour a mirror on the plates with the juice. Cut the dumplings from the apple foam and place on the elderberry sauce. Garnish with the apple wedges.
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