John Myers
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Small Nougat and Pepper Strudel with Sour Cherry Ice Cream
The perfect small nougat and pepper strudel with sour cherry ice cream recipe with a picture and simple step-by-step instructions.
Nougat and pepper strudel
- 300 g Flour
- 1 piece Egg
- 3 tbsp Oil
- 1 pinch Salt
- 1 pinch Sugar
- 100 ml Water
- 1 shot Oil
- 2 tbsp Butter
- 5 piece Pralines
- 1 tsp Ground pepper
Sour cherry ice cream
- 300 g Frozen sour cherries
- 3 tbsp Powdered sugar
- 150 ml Cream
Red wine sauce
- 3 tbsp Powdered sugar
- 200 ml Dry red wine
- 1 tsp Wheat starch
Milk foam
- 150 ml Milk
- 1 piece Vanilla pod
- 1 tbsp Sugar
swirl
- For the strudel, preheat the oven to 160 ° C. Knead the ingredients for the strudel dough in the food processor to form a smooth dough.
- Shape the dough into a ball, brush with oil and let rest for 45 minutes under a bowl that has been rinsed with hot water. Then roll out into a rectangle on a well-floured cloth.
- Now let the butter melt in the microwave, cut the prepared strudel dough into pieces approx. 15 by 15 centimeters and spread the butter on both sides.
- Sprinkle the truffle pralines with a little pepper and place in the center of the strudel pastry. Fold the strudel dough into small bags, bake on baking paper in a preheated oven for 14 minutes.
- For the red wine sauce, caramelize three tablespoons of powdered sugar in a saucepan and deglaze with red wine. Reduce everything together to half, thicken with a little starch, set aside and let cool.
Sour cherry ice cream
- For the sour cherry ice cream, puree the frozen sour cherries with the powdered sugar and a little cream in the food processor to make a creamy ice cream.
Milk foam
- For the milk foam, bring the milk, sugar and vanilla pulp to the boil, let it steep for eight minutes and mix with the hand blender just before serving.
Serving
- To serve, distribute the red wine sauce on the plates, place the strudel bags on top, cut a clump from the ice cream and decorate with vanilla milk foam.
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