John Myers
Semi-frozen Apple with Vanilla Egg Liqueur Sauce
The perfect semi-frozen apple with vanilla egg liqueur sauce recipe with a picture and simple step-by-step instructions.
- 7,5 Pc. Eggs
- 240 g Sugar
- 500 ml Cream
- 375 g Apple compote
- 750 ml Milk
- 75 g Sugar
- 1,5 packet Vanilla sauce powder
- 1 Pc. Red-Skinned apple
- 100 g Advocaat
- Cinnamon
- Separate the eggs and use the egg white otherwise. Beat the egg yolks with the sugar in a water bath until they are thick and frothy, let them boil briefly and then take them off the stove immediately. Beat the egg foam mixture in cold water.
- Whip the cream until stiff and fold into the egg foam mass with the apple compote. Line a box or terrine dish smoothly with cling film. Leave around 15 cm of the edge protruding all around. Pour the apple foam mass into the laid-out form and cover with the protruding cling film. Let the mass freeze for about four hours.
- In the meantime, cook a vanilla sauce from milk, sugar, vanilla sauce powder and eggnog. Season the vanilla sauce with a little cinnamon powder and allow to cool. Just before serving, wash, dry, quarter and core the red apple, then cut into fine wedges.
- Take the semi-frozen apple out of the freezer, turn it over and remove the foil. Either cut dumplings from the semi-frozen apple or cut the semi-frozen into slices. Then serve with the vanilla sauce and apple wedges on well-chilled plates and dust with a little cinnamon.
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