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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

Lagundo buttermilk terrine with South Tyrolean apples and soup made of dried fruit preserves

Try apple juice as a soup!

Buttermilk terrine

2 egg yolks
50 g sugar
1 South Tyrolean apple
2 dsp South Tyrolean apple juice
150 g buttermilk
100 g whipped cream
2 sheets of gelatin
½ sachet vanilla sugar

50 g South Tyrolean dried fruit (apples and apricots)
250 ml South Tyrolean apple juice (naturally cloudy)
50 ml water
Juice of 1 lemon
1 clove
½ sachet vanilla sugar

Apple chips
Buttermilk terrine: beat the egg yolk and sugar together until they are frothy. Cut the apple into small cubes and caramelize in a frying pan with a little sugar; pour over the apple juice and allow to cool. Soak gelatin in cold water, squeeze the water out thoroughly and dissolve in 2 dessertspoons of warm buttermilk. Add to the remaining buttermilk. Mix the egg yolk and sugar into the buttermilk, add the vanilla sugar and caramelized apples and fold in the whipped cream. Pour the mixture into a tin and allow to gel in the fridge for about 4 hours. Soup: place the apple juice, water, lemon juice, clove and vanilla sugar in a saucepan and bring to the boil. Add dried fruit – either chopped or whole. Allow to soak for a few hours. Serve the dried fruit soup with the buttermilk terrine, garnish with mint and apple chips.
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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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