Elderberry Cream with Apple Wedges
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 sheets gelatine, white
- 250 ml juice, elderberry juice (from the health food store)
- 175 grams sugar
- 3 tablespoon lemon juice
- 250 ml sweet cream
- 2 egg whites, from fresh eggs
- 500 g apples
- 375 ml white wine
- 4 clove (s)
- 2 sticks cinnamon
- Cinnamon, for dusting
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. Mix elderberry juice with 1/8 l water, 100 g sugar and lemon juice. Warm everything up slightly and dissolve the squeezed gelatine in it. Chill until it starts to gel.
- Beat the cream and egg white separately until stiff. First fold the cream, then the egg white into the mixture. Chill for another 2 hours.
- In the meantime, peel the apples, quarter them, remove the core and cut into wedges.
- Bring the wine with the cloves, the cinnamon sticks and the remaining sugar to the boil. Let the apples cook gently for 3 - 5 minutes. Refrigerate.
- Remove the spices and remove the apples from the stock with a slotted spoon and serve with the cream.
- Dust with cinnamon if you like.
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