Æbleis

Ingredients for Æbleis

Instructions for Æbleis

To prepare the Æbleis recipe, please follow these instructions:

Whip egg yolks and sugar half-seed. Boil the whipped cream with a half spoon of vanilla and salt. Scrape the grains into the cream, take the bark up. Pour the hot vanilla cream over the egg yolks while stirring. Pour the mixture back into the pan and warm the cream slowly while stirring until it thickens slightly. Cut the apples into coarse pieces and put it in a pan under the lid with water and sugar. Boil quickly. Boil 10-12 minutes until the apple pieces mash out. Remove the lid and let the moth cool a little, preferably with the pulse button to a half-sized moss. Mix with the vanilla cream. Taste with sugar and possibly lemon juice. Cool completely. Freeze in an ice machine. Serve immediately or freeze in the freezer and serve it within a week.

NB! The ice must be taken out of the freezer and placed in the refrigerator an hour before serving to ensure consistency and taste. Instead of vanilla can be used cinnamon, thyme, rosemary, cardamom or for example. star anise. Use red-apple apples for apple sauce, you can advantageously put the peel on. It gives a beautiful color. If you have no ice machine, hot apple sauce and egg scallops can be whipped together over the faint flare until the mixture alloys. Whip it until it is cold, then whip the whipped cream to light foam and turn it in.