Vanilla – Quark – Flammeri with Caramelized Apple – Almond Compote

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 3 hrs
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 ml milk
  • 35 g suar, (or )
  • 10 g butter
  • 1 packet vanilla sugar
  • 1 vanilla pod (s)
  • 1 pinch (s) salt
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 2 egg yolks
  • 300 g quark, (cream quark 40% fat in dry matter)
  • 55 g almond (s), sliced
  • 30 g butter
  • 30 grams sugar
  • 4 tablespoon heavy cream
  • 500 g apples
  • 1 teaspoon cinnamon
  • some lemon juice
Vanilla – Quark – Flammeri with Caramelized Apple – Almond Compote
Vanilla – Quark – Flammeri with Caramelized Apple – Almond Compote
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Instructions

  1. Preparation Flammeri:
  2. Put the milk, sugar, butter, vanilla sugar and salt in a saucepan. Halve the vanilla pod, scrape out the pulp and add the pod to the saucepan.
  3. Mix the starch with the water in a small bowl, add the egg yolks and stir well. Bring the milk to the boil while stirring, remove from the stove, add the starch-egg mixture to the milk while stirring and bring to the boil again while stirring. Remove the vanilla pod, let it cool down a little and stir in the quark.
  4. Fill into dessert bowls or glasses and refrigerate for at least 2 hours.
  5. Annotation:
  6. One egg yolk can be replaced with an additional level tablespoon of starch.
  7. Preparation of compote:
  8. Roast the almonds in a pan without adding any fat. Put aside and let cool down.
  9. Wash and core the apples and cut half of them into thin slices. Add lemon juice and set everything aside.
  10. Melt the butter and sugar in a pan over low heat while stirring. Increase the heat and caramelize the sugar. Add the cream and stir until the caramel is nice and creamy. Add apple slices, stir well, turn down the heat and cook covered for approx. 5 minutes.
  11. Roughly grate the remaining apples with a grater and add to the compote. Cover and steam for another 5 - 10 minutes, stirring occasionally, until the compote is soft. Possibly add some water.
  12. Remove approx. 4 tablespoons of the almond sticks and stir the remaining almond sticks into the compote.
  13. Serving:
  14. Serve the flammeri in a plate with the compote and the almond sticks that have been set aside. Dust with cinnamon if you like. The compote tastes cold as well as lukewarm.

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