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
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