Christmas baked apple terrine

Ingredients for 6 servings:

• 3 apples
• 400 g natural yogurt
• 400 g sour cream
• 2 tbsp candied orange & lemon peel
• 2 cl rum
• 2 tsp honey
• ½ tsp cinnamon
• 2 tsp pistachios
• 8 sheets of gelatin
• 4 tbsp apple juice
• 2 tbsp oil
• ½ vanilla pod(s)
• 500 ml milk
• 20 g cornstarch
• 120 g sugar
• 2 eggs, including the yolk and fresh mint

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly chop the candied orange and candied lemon peel and marinate in rum for about 2 hours. Peel the apples, core them, and cut them into 1.5 cm cubes. Roughly chop the pistachios. Soak the gelatine in cold water, squeeze out the excess water, and dissolve it in a little warm apple juice. Line the terrine dish with cling film, cut the mint into strips. Heat a pan with cooking oil, fry the apple cubes until golden brown, and let cool. Mix the yogurt and sour cream together. Add the honey, cinnamon, pistachios, candied orange and candied lemon peel, rum, and apple, and mix well. Stir in the gelatine. Pour the mixture into the terrine dish, cover with film, and chill for about 4-5 hours or overnight. Bring half the milk to a boil with the vanilla pod, then remove the pod. Whisk the remaining milk with the wheat powder, egg yolk, and sugar until smooth. Add to the boiling milk, bring to a boil, stir until smooth, and chill. Pour the custard onto a flat plate, cut the terrine into slices, place it on top, and sprinkle mint strips over the sauce.