John Myers
Dessert: Apple Terrine
The perfect dessert: apple terrine recipe with a picture and simple step-by-step instructions.
- 1 kg Apple Breaburn
- 300 ml Apple juice naturally cloudy
- 75 g Sugar
- 1 packet Vanilla sugar
- 200 g Sour cream
- 500 g Yogurt
- 50 g Cream 30% fat
- 1 pinch Grated tonka bean
- 1 packet Vanilla sugar
- 75 g Sugar
- 8 leaf Gelatin white
- 4 tablespoon Almond brittle
- Peel the apples and cut out the core. Cut apples into wedges.
- Bring the apple juice to the boil with 75 g sugar and a vanilla sugar in a pan and reduce a little. Add the apples and sauté. They must NOT disintegrate and should still be firm to the bite. Let cool down.
- In the meantime, soak the gelatine in a little cold water and let it swell.
- Whip the cream. Mix the sour cream with the yogurt, sugar, vanilla sugar and tonka bean and fold in the whipped cream.
- Squeeze out the swollen gelatine, let it melt over a low heat, mix with three tablespoons of the yoghurt cream and then mix this mixture with the rest of the cream.
- Line a loaf pan with cling film and cover the bottom with the yogurt cream. Let it set in the refrigerator. Separate the steamed apples from the juice – drink it – and distribute half of the juice on the yoghurt.
- Now put the yoghurt mixture on the apples again and proceed as above.
- Leave to set in the refrigerator for three hours. Then turn out onto a plate, remove the foil and sprinkle with a little brittle almond.
- I served them with a caramel sauce.
- Tip 10: You can also exchange the apple juice for white wine or cider.
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