Everlasting Syllabub meets apple tart and ginger ice cream

Ingredients for 5 servings:

• 400 g flour
• 6 tbsp sugar
• 1 ½ tsp cinnamon powder
• 200 g butter, cold, in pieces
• 4 egg yolks
• 8 tbsp cream
• some lemon zest
• 1.2 kg apples
• 1 lemon(s), juice
• 150 g brown sugar
• 1 tsp cinnamon powder
• 75 g raisins
• 75 g cranberries
• Nutmeg, freshly grated
• Clove powder
• 2 cups of double cream
• 2 tbsp powdered sugar
• ½ lemon(s), juice
• 2 cl Sherry, dry
• 2 cl brandy
• ½ tsp nutmeg, freshly grated
• 400 ml condensed milk, sweetened
• 500 ml whipping cream, min. 32% fat
• 2 tsp ginger powder
• e.g. candied ginger
• possibly mint, freshly chopped

Instructions

Working time approx. 2 hours; Rest time approx. 7 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 09.06.2020

For the apple tart: Quarter the apples and dice half. Cook the diced apples with lemon juice, sugar, raisins, and cranberries until soft. Slice the remaining apples and mix into the puree. Add the spices and let cool. For the pastry, mix the flour, sugar, and cinnamon. Add the cold butter and rub until crumbly. Whisk the egg yolk and cream, mix in the lemon zest, and knead into a dough. Wrap in foil and chill for 1 hour. Roll out 2/3 of the pastry between 2 sheets of cling film and place in a deep pie dish, leaving plenty of room to form a border. Prick the base with a fork. Pour in the apple mixture. Roll out the remaining pastry to fit the dish and place it on top as a lid. Pierce a few steam holes. Bake at 200°C (top/bottom heat) for about 45 minutes, then let cool in the dish. For the Everlasting Syllabub: First, dissolve the powdered sugar in the lime juice, then stir all ingredients together vigorously. Chill. Sprinkle with nutmeg before serving. For the Ginger Ice Cream: Stir the ginger powder and candied ginger pieces into the condensed milk. Whip the cream until stiff peaks form and gently stir in. Transfer to a sealable container and freeze for at least 6 hours. Stirring is not necessary. Remove from the freezer about 5 minutes before serving for easier portioning. The ginger powder and candied ginger pieces can be substituted with any number of other ingredients. If necessary, reduce the amount of condensed milk slightly. Anke prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 in Lübeck – on Tuesday, June 9, 2020.