We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
 
 
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 Gassenwirt in Chienes

Three types of South Tyrolean Apples with jellied naturally cloudy apple juice in airy chocolate foam sauce

Apples in apple juice gelée with dried apple chips
INGREDIENTS FOR 4 PEOPLE
300 ml South Tyrolean apple juice (naturally cloudy)
4 South Tyrolean apples (Golden Delicious)
12 South Tyrolean raspberries
3 sheets of gelatin
12 sultanas, soaked
2 mint leaves, cut into strips
120 apple jelly or apple purée

Chocolate foam sauce
250 ml milk
30 g sugar
1 egg yolk
35 g white chocolate
75 ml cream

Other
Mint
4 dried South Tyrolean apple chips
PREPARATION
Soak the gelatin in cold water. Peel apples, remove cores and scoop out 16 balls using a Parisienne scoop. Cut the remainder into 16 chunks. Cook the apple balls and chunks in naturally cloudy apple juice until firm; remove from the pan. Squeeze out the gelatin and dissolve in the apple juice. Divide the apple balls, apple chunks, raspberries, sultanas and mint leaves among four soup bowls lined with cling film. Pour the apple juice containing the dissolved gelatin over them. Cover the bowls and leave in the refrigerator for 3-4 hours until the gelatin is firm. For the chocolate cream sauce, place the milk in a saucepan with 20 g sugar and bring to the boil. Whisk egg yolk with the remaining 10 g sugar and pour into the milk. Return this mixture to the heat and warm to 80 °C (just under boiling point), stirring constantly. Remove from the heat and immediately strain the mixture through a sieve into a bowl. Cut the white chocolate into pieces, add to the mixture and stir until smooth. Place the bowl with the chocolate foam sauce over ice water and cool quickly. Whip the cream and fold into the sauce. Pour the white chocolate foam sauce onto 4 plates. Knock the apple gelée out of the bowls, remove the film and arrange on the chocolate foam sauce. Place one dessertspoon of apple jelly or apple purée on the apple gelée and garnish with fresh mint and South Tyrolean apple chips.
Tip: ideal with caramelized nut pastry sticks.
 
Recipe from Gassenwirt in Chienes
Share the recipe with your friends or download it as a PDF.

Recipes

Contact
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
Newsletter
 
 
 
 
Register now
© 2018 Südtiroler Gasthaus.produced by Zeppelin Group - Internet Marketing
HGV
Gastrofresh
Quality Südtirol
Alto Adige Wines
Over 2000 Südtiroler Gasthaus Fans - Follow us on Facebook!