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Hessian Apple Wine Cream | Tart-Sweet & Creamy
(0)
30 min
Under an hour
Knuspr-Küche
Ein beliebter hessischer Dessert-Klassiker zur herbstlichen Apfelernte. Würziger Apfelwein wird mit Eigelb, feinem Vanillezucker und Zimt cremig aufgeschlagen, mit zarter Schlagsahne verfeinert und auf saftigen, karamellisierten Apfelstücken serviert. Luftig, herb-süß und wunderbar aromatisch!
Ingredients
Preparation method
Prepare the apple wine base
Place 250 ml of apple wine together with 40 g of sugar in a medium saucepan and heat over medium heat.
Separate the eggs. In a bowl, whisk the egg yolks with the remaining 50 ml of cold apple wine, vanilla sugar, and cornstarch until smooth and free of lumps.
Gradually pour the starch mixture into the hot apple wine while whisking constantly. Bring to a brief boil while stirring until the mixture thickens like pudding, then immediately remove from the heat and let cool to room temperature, stirring occasionally.
Chef's tip
For a particularly velvety texture, it is recommended to place a sheet of cling film directly onto the surface of the warm, thickened apple wine cream. This prevents a skin from forming as it cools.
Use a tart, naturally cloudy Apfelwein (apple wine) from Hesse – the delicate acidity harmonises perfectly with the sweet cream and caramelised cinnamon apples.
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