Cinnamon Cream with Fresh Figs and Roasted Apple and Almond Crumble

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Cinnamon Cream with Fresh Figs and Roasted Apple and Almond Crumble

The perfect cinnamon cream with fresh figs and roasted apple and almond crumble recipe with a picture and simple step-by-step instructions.

For the cinnamon cream:

  • 1 Pc. Vanilla pod
  • 500 ml Cream
  • 15 Pc. Cinnamon sticks
  • 8 Pc. Gelatin
  • 6 Pc. Eggs
  • 100 g Sugar
  • 2 tbsp Cognac
  • 2 tsp Cinnamon
  • 30 g Chocolate

For the fresh figs in port wine:

  • 5 Pc. Figs fresh
  • 150 ml Port wine
  • 100 ml Red wine
  • 100 ml Grape juice
  • 2 Pc. Cinnamon stick
  • 1 Pc. Vanilla pod
  • 1 Pr Mulled wine spice
  • 1 Pr Bourbon vanilla sugar

For the apple-roasted almond crumble:

  • 3 Pc. Apples
  • 0,5 Pc. Lemon
  • 1 Pr Cinnamon
  • 1 Pr Vanilla sugar
  • 300 g Flour
  • 200 gr Sugar
  • 150 g Butter
  • 100 g Roasted almonds
  1. For the cream, cut open the vanilla pod, scrape out the pulp, cook the pod and pulp with the cream for 10 minutes over a mild heat.
  2. Soften the gelatine in cold water. Separate eggs. Mix the egg yolks with the sugar, cognac and cinnamon until very frothy.
  3. Pour the boiling cream through a sieve, dissolve the gently squeezed gelatin in it, then add the cream to the egg yolk mixture, stirring constantly.
  4. Place the cream in ice water and stir until cold. Place in the fridge until the cream starts to gel, about 15 minutes.
  5. Beat the egg white very stiff, stir 1/3 of the amount into the cream, carefully fold in the rest. Chill the cream for two to three hours, decorate with crumbled bark chocolate and cinnamon.
  6. Put port wine, red wine and grape juice in a saucepan and heat. Add cinnamon sticks, vanilla pods, mulled wine spices and vanilla bourbon sugar and bring to the boil, then simmer over medium heat.
  7. After an hour from seven and bring to the boil again. Mix the starch with water in a cup until smooth and stir in slowly.
  8. Turn off the stove, quarter the figs and add them.
  9. Mix the flour, sugar, a pinch of cinnamon and butter into a crumble. Peel the apples and cut into small cubes. Put the apple pieces in a baking dish, drizzle lemon juice over them and garnish with a little vanilla sugar.
  10. Spread the roasted almonds in the baking dish. Pour the streusel over the apples and bake in the oven for 15 minutes at 200 degrees.
cinnamon cream with fresh figs and roasted apple and almond crumble

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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