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
Preparation
- 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.
- 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.
- 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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