John Myers
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Rosemary Ice Flower Blooms on Torta Di Mele
The perfect rosemary ice flower blooms on torta di mele recipe with a picture and simple step-by-step instructions.
Rosemary ice cream:
- 0,5 liter Cream
- 0,15 liter Milk
- 120 g Sugar
- 30 g Butter
- 3 Pc. Egg yolk
- 4 Pc. Rosemary sprigs
Torta di Mele:
- 100 ml Milk
- 100 g Sugar
- 100 g Butter
- 100 g Flour
- 60 g Pine nuts
- 2 Pc. Eggs
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 4 Pc. Tart apples
- Lemon juice
Rosemary ice cream:
- Put the rosemary sprigs in the cream, bring to the boil and reduce to 350 ml. This should be done slowly so that the milk has a good rosemary flavor. Pour off the reduced cream and fill up to 0.5 liters with milk. Heat again slightly so that the sugar, which is then added, dissolves well. Add sugar and stir in. Then let the liquid cool down to about 35 degrees.
- Then stir in the 3 egg yolks. Heat the mass over the water bath to a minimum of 70 to a maximum of 75 degrees and stir again and again. Continue until the milk and egg yolk mass becomes thicker after approx. 30 minutes and can be peeled off “to the rose”.
- Once this is done, stir in the 30g butter in small portions (assemble). Let the mixture cool down a bit and then put it in a rose silicone mold in the freezer.
Torta di Mele:
- Peel and core the apples, quarter them and cut into very thin slices, drizzle with the lemon juice, mix well and set aside.
- Melt the butter, then stir together the sugar, milk, eggs, vanilla sugar and gradually add the flour and baking powder and mix into a smooth dough. Gradually fold in the apples with a spatula and stir. Pour into a round or square cake pan and sprinkle with the pine nuts. Bake in the 180 degree oven for about 45 minutes until golden brown.
- After the torta has cooled down slightly, cut out leaves with a leaf cookie mold to make a flower together with the ice cream from the rose mold.
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