John Myers
Contents
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Ingredients
Printen spice:
- 30 g Ground cinnamon
- 2 g Pimento
- 4 g Ground cloves
- 1 g Ground coriander
- 2 g Ground star anise
- 1 g Nutmeg
- 8 g Anise powder
Quittengelee:
- 1 kg Quince fresh
- 100 g Preserving sugar 1: 1
- 1 Pc. Vanilla pod
- 200 ml Riesling dry
Mousse:
- 250 ml Whole milk
- 1 pinch Salt
- 5 g Printen spice
- 5 Pc. Egg yolk
- 80 g Sugar
- 4 Pc. Gelatin sheet
- 100 g Herb print
- 250 ml Cream
Instructions
Printen spice:
- Roast unmilled spices without fat, grind them finely, mix with the cinnamon and allow to cool.
Quittengelee:
- Rub the quilts with a cloth, do not wash. Core and cut into pieces without peeling. Cover with water in a saucepan and add the white wine. Cook the quince until soft. Strain through a cloth and allow to drain and carefully drain. Bring the liquid with the vanilla pulp and stick to the boil and cook on a low heat for 5 to 6 minutes.
Printen mousse:
- Soak gelatine. Weigh 5 g of Printen spice, bring to the boil with salt and milk, pass through a hair sieve and allow to cool slightly. Mix egg yolks and sugar until frothy. Whip the cream. Drain the gelatine and dissolve in the milk while stirring. Fold in the egg yolk and sugar mixture, cream and crumbled Printen. Fill into glasses and let set in the refrigerator for at least four hours. Serve cold with a teaspoon of quince jelly and a piece of printe.
Nutrition
Serving: 100gCalories: 138kcalCarbohydrates: 17.9gProtein: 1.6gFat: 5.8g
