Small jars of cooked apple cream

For 4 or 6 depending on the size of the glasses:

5 Golden apples
1/2 vanilla bean
1 tbsp honey (or sugar)

15 cl milk
5 cl whole liquid cream
1 egg
1 egg yolk
30 g sugar
20 g cornstarch

10 g sugar
10 cl whole liquid cream

(optional) praline or caramel sauce

Peel and seed the apples. Cut them into small pieces.
Heat a saucepan with the honey and vanilla bean. Add the diced apples. Cover and cook for about 30 minutes over low heat.

Take 200 grams of cooked apples. Put the rest in the fridge.
Mix cornstarch with 5 cl of cold milk.
In a saucepan, heat remaining milk and 5 cl of cream.
In a container beat the egg, yolk, and 30 grams of sugar. Stir in starch/cold milk.
Then pour in the hot milk and cream mixture. Mix well. Add 200 g of cooked apples.
Mix carefully with a dipping blender, or blender or blender. Strain and return to the pan. Cook, stirring constantly until the mixture thickens. Pour into a container, film on contact. Allow to cool and store in the refrigerator for at least 2 hours.

Climb the 10 cl cream and 10 grams of sugar in whipped cream not too firm. Stir it in the apple cream carefully and gently.

In glasses or ramekins, spread a layer of cooked apples and add the cream to the apples. Serve fresh, sprinkled with a little praline, or drizzled with caramel.

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