Recipes

Styrian apple squared

Difficulty level: medium
  • 30 Min.Preparation time
  • 4Portions

Sour cream mousse

  • 250 g sour cream
  • 250 ml whipping cream
  • 70 g icing sugar
  • Juice and peel of half an organic lemon
  • 3 gelatine leaves

Caramelised apple

  • 2 apples
  • 100 g granulated sugar
  • 200 ml apple juice
  • 1 tsp cornflour
  • 1/2 cinnamon stick
  • 2–3 cloves
  • 1 ginger (thumb-sized piece, peeled)

  • Steirerkraft apple chips for layering
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Preparation

  1. Submerse the gelatine leaves in cold water, then beat the whipping cream until stiff and leave to stand in a cool place. Mix the sour cream with the icing sugar until smooth, then add the lemon juice and peel. Squeeze dry the gelatine leaves, then dissolve in a small pan over a low heat. Then quickly stir the liquid gelatine into the sour cream mixture. Finally fold in the whipped cream and add the prepared cream mixture approx. 2 cm high to a square mould and leave to cool for half a day.
  2. Peel the apples, remove the seeds and cut into slices. Caramelise the sugar in a pan and then pour on the apple juice. Afterwards, add the spices and chopped ginger. Mix the cornflour with some cold water until smooth. Boil up the stock for around 5 minutes and then bind with the stirred cornflour mixture. Add the apple slices, simmer for approx. 2 minutes and then leave to steep.
  3. To serve, layer up all three components: the sour cream mousse (cut out in rounds) – apple chip – caramelised apple – sour cream mousse – apple chip and so on, finishing with a caramelised apple slice. Pour some apple stock over the top and garnish with lemon balm.
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Styrian apple squared

Difficulty level: medium
  • 30 Min. Preparation time
  • 4 Portions

Sour cream mousse

  • 250 g sour cream
  • 250 ml whipping cream
  • 70 g icing sugar
  • Juice and peel of half an organic lemon
  • 3 gelatine leaves

Caramelised apple

  • 2 apples
  • 100 g granulated sugar
  • 200 ml apple juice
  • 1 tsp cornflour
  • 1/2 cinnamon stick
  • 2–3 cloves
  • 1 ginger (thumb-sized piece, peeled)

  • Steirerkraft apple chips for layering
Warenkorb Icon Shop products online

Preparation

  1. Submerse the gelatine leaves in cold water, then beat the whipping cream until stiff and leave to stand in a cool place. Mix the sour cream with the icing sugar until smooth, then add the lemon juice and peel. Squeeze dry the gelatine leaves, then dissolve in a small pan over a low heat. Then quickly stir the liquid gelatine into the sour cream mixture. Finally fold in the whipped cream and add the prepared cream mixture approx. 2 cm high to a square mould and leave to cool for half a day.
  2. Peel the apples, remove the seeds and cut into slices. Caramelise the sugar in a pan and then pour on the apple juice. Afterwards, add the spices and chopped ginger. Mix the cornflour with some cold water until smooth. Boil up the stock for around 5 minutes and then bind with the stirred cornflour mixture. Add the apple slices, simmer for approx. 2 minutes and then leave to steep.
  3. To serve, layer up all three components: the sour cream mousse (cut out in rounds) – apple chip – caramelised apple – sour cream mousse – apple chip and so on, finishing with a caramelised apple slice. Pour some apple stock over the top and garnish with lemon balm.
Print recipe
The elixir of life for the Styrians.