John Myers
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Homemade Apple Compote with Elderberry Cream and Marzipan
The perfect homemade apple compote with elderberry cream and marzipan recipe with a picture and simple step-by-step instructions.
- 1 Pc. Apple Breaburn
- 2 tbsp Elderflower syrup
- 1 tbsp Lemon juice
- 100 ml Elderberry pulp
- 120 ml Sour cream
- 200 g Whipped cream
- 50 g Powdered sugar
- 100 g Ladyfingers
compote
- Peel and core the apples and dice them. Then put in a saucepan and cook covered with syrup and juice for 6-7 minutes until soft. Then let it cool down. Freeze the marzipan in the freezer the evening before, so it can be rubbed well.
Elderberry cream
- Mix together the elderberry pulp, sour cream and powdered sugar. Then whip the whipped cream until stiff. Fold the elderberry cream under the whipped cream and chill for at least an hour. Roughly crumble the biscuit. Then layer and arrange as follows: First put a layer of cream in the jars, then a layer of breadcrumbs and another layer of cream. Finally, put the compote on the cream and rub the marzipan over it. It is best to chill for 1 hour before consumption.
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