Interpreted Swabian Furnace Slipper (Simon Tress)

Vanilla cream

1. Heat the milk in a saucepan. Mix corn starch, sugar, egg yolk, vanilla and 20 ml milk in a bowl. When the milk boils, stir in the egg mixture quickly. Then take it off the stove quickly.
2. Let the mixture cool down and then pour it into a squeeze bottle.

Almond ice cream

1. Let the sugar caramelize light brown in a pan. Add the almonds and mix until they are nicely toasted.
2. Put the almonds in a saucepan, add the milk and cream and bring to the boil. Take off the stove. Let it steep for 10 minutes, then let the pot cool down quickly in the water bath.
3. Pass the almond cream through the hair sieve and squeeze out the almond paste well.
4. Pre-cool the liquid in the refrigerator and freeze it in an ice cream maker.

Thyme apples

1. Reduce half of the apple juice including the thyme sprigs to half on a low heat.
2. Use a Parisienne cutter to cut out balls from the apples so that each guest gets three of them.
3. Chop the rest of the apple and let it boil down with the apple juice.
4. When the apples are really soft, puree them finely with a blender and put them in a pointed bottle.

Caramelized yeast plait

1. Cut the yeast plait into 4 even slices and then cut out.
2. Caramelize the sugar in a pan. When the sugar is golden brown, add the butter and stir everything carefully.
3. Place the yeast plait in the pan and fry evenly on both sides until golden brown. Then take it out of the pan and place it on the plate.