John Myers
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Elderflower Yogurt Dessert with Caramelized Sherry Apples
The perfect elderflower yogurt dessert with caramelized sherry apples recipe with a picture and simple step-by-step instructions.
Elderflower yogurt dessert
- 5 leaf Gelatin
- 50 ml Elderflower syrup
- 200 ml Cream
- 300 g Turkish yogurt 10%
caramelized sherry apples
- 2 Sour apples
- 2 tbsp Butter
- 2 tbsp Raw cane sugar
- 150 ml Sherry
- 1 pinch Fleur de sel
Elderflower yogurt dessert
- Soak the gelatine in cold water. Bring the cream together with the elderflower syrup to the boil, remove from the heat, add the squeezed gelatine and stir well. Let everything cool down a bit. When the mixture begins to gel, fold in the yogurt and stir until smooth.
- Pour the mixture into dessert glasses or small molds and leave to set overnight in the refrigerator.
caramelized sherry apples
- Cut the two apples into eighths, remove the core and peel. Then cut the eighths into approx. 3 – 4 mm thick slices.
- Melt the butter in a pan, add the sugar and cook everything to a light caramel (the sugar should have completely dissolved). Then add the apples and stir-fry for about 3 minutes.
- Then deglaze with the sherry and cook everything over medium heat until a thick syrup has formed around the apples, then season with a pinch of fleur de sel and place in another container and let cool down.
Finisch
- Either put the apples on the dessert in the dessert bowls. or topple the mixture out of the molds (this works best if you put the molds in hot water for a few seconds) and arrange the apples around them.
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