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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Fonteklaus in Chiusa

Buckwheat and apple pudding with apple juice gelée

Buckwheat and apple pudding: a recipe for apple lovers!
INGREDIENTS FOR 4 PEOPLE

Buckwheat and apple pudding

2 apples
A little sugar
A little butter
100 g wheat flour
50 g buckwheat flour
150 ml milk
50 g sugar
3 egg yolks
3 egg whites
1 pinch of salt
Lemon peel, grated

Apple juice gelée
250 ml apple juice
2 sheets of gelatin

Other
Powdered sugar
Mint
PREPARATION
Cut the apple into chunks; caramelize the sugar and butter in a pan and allow to cool slightly. Mix the wheat flour, buckwheat flour, milk, egg yolks, sugar, salt and lemon peel together into a smooth dough. Beat the egg whites until stiff and carefully fold into the dough. Pour the dough into a buttered pan, cover with caramelized apple chunks and bake for 10 minutes in an oven preheated to 160 °C. For the apple juice gelée: soak the gelatin in cold water. Warm the apple juice; squeeze out the gelatin thoroughly and dissolve it in the apple juice. Pour into small molds and allow to set in the fridge. Tear the pudding into pieces with a spoon, arrange on plates with the apple juice gelée, sprinkle with powdered sugar and garnish with mint.
 
Recipe from Fonteklaus in Chiusa
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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