Summary

Ingredients

• 1 apple, (Boskop)
• 100 ml apple juice
• Lemon juice
• sugar
• cinnamon
• 2 sheets gelatin
• 2 potato (s)
• 250 ml beef broth
• milk
• butter
• salt
• 100 g black puddin
• 1 tablespoon olive oil
• 1 box cress

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Instructions

1. Peel and quarter the apple and cut out the casing. Dice the apple and puree with the apple juice. Season well with lemon juice, sugar and cinnamon. Warm up a little, stir in dissolved gelatin and pour into a flat mold. Leave to stiffen in the refrigerator overnight.
2. Peel the potatoes, cut into cubes and cook in lightly salted water or beef stock. Pour off the water, mash the potatoes and stir in the milk until the right consistency is achieved. Melt the butter in the puree and fold in. Possibly add a little more salt.
3. Cut the black pudding into slices approx. 5 mm thick. Use a ball cutter to cut small circular slices or squares with a knife. Heat the olive oil in a non-stick pan and briefly fry the black pudding in it. Attention! not too hot and not too long, because then the sausage will melt.
4. Spread the puree on the dessert plate and flatten it a little. Cut the apple jelly in circles, squares or diamonds and place on the puree. Place the fried black pudding slices on the apple jelly. Garnish with cress leaves.
5. Alternative: instead of the puree, bake small potato pancakes in goose fat. Only one potato is needed for this. Grate the potatoes, fry them over a medium heat for about 20 minutes. Turn only once. Salt at the end.