Summary

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

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Instructions

1. 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.
2. 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.
3. 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.