Frankfurter Äppelwoi Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ apple cider
- 0.5 stick ½ cinnamon
- 2 carnation (s), whole
- 60 g suar, more if you like
- 3 slices lemon (s)
- 1 packet custard powder, vanilla
- 3 egg yolks
- 3 egg whites, beaten until stiff
Print Recipe
Pin Recipe Instructions
- Dissolve the pudding powder in a little apple cider. Let the apple cider with the cinnamon, cloves, sugar and lemon wedges get hot. When the wine is about to boil, remove the spices.
- Separate the eggs and mix the yolks with a little hot liquid in a bowl. Pour the mixed pudding into the hot liquid. Cook while stirring until the mixture is thick. Now fold in the egg yolk and bring to the boil again.
- Place in a bowl rinsed with cold water and allow to cool. Stir every now and then so that it does not form a skin. When the cider mixture is lukewarm, add the egg whites, which have been beaten to stiff snow.
- Pour the cream into glasses and let it set in the refrigerator.
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