John Myers
Ingredients for 8 servings:
- 4 medium-sized apples, red-skinned (approx. 650 g)
- 300 g cream cheese (20% dry matter)
- 200 g cream
- 120 g sugar
- 100 g butter
- 4 tbsp cream
- 3 eggs
- some lemon juice
- possibly cinnamon for dusting
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Refined party dessert
Wash and core the apples, then thinly slice and then cut into small pieces. Drizzle with lemon juice and set aside. Separate the eggs, place them in small bowls, cover, and refrigerate. Melt the butter and sugar in a pan over low heat while stirring. Increase the heat to high and caramelize the sugar. Add the 4 tablespoons of cream and stir until the caramel is nice and creamy. Add the apple pieces, stir well, reduce the heat to low, and simmer for about 10-15 minutes, partially covered, stirring occasionally, until the compote is soft. Set aside a few tablespoons of apple pieces for garnish, and purée the rest with a hand blender or in a mixer until smooth. Whisk the egg yolks and add them. Beat the quark until smooth, then mix in the mixture and let the mixture cool. Whisk the egg whites and 200g of cream separately until stiff peaks form and carefully fold into the mixture. Garnish with the reserved apple pieces and serve. Sprinkle with cinnamon, if desired.
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