John Myers
Warm Apple Crumble with Curd Ice Cream
The perfect warm apple crumble with curd ice cream recipe with a picture and simple step-by-step instructions.
For the curd ice cream:
- 9 Pc. Egg yolk
- 375 g Sugar
- 150 g White couverture
- 300 g Quark
- 750 ml Cream
- Lemon zest
- 1 Pc. Squeezed lemons
For the apple crumble:
- 90 g Powdered sugar
- 150 g Butter
- Powdered sugar
- Butter
- 225 g Flour
- 1,5 Msp Cinnamon
- 3 Pc. Apples
- 1 Pc. Vanilla pod
- 3 tbsp Peanut butter
- 150 ml Apple juice
Curd ice cream (the day before):
- Put the egg yolk, sugar and lemon juice in a bowl and whip over steam while warm. Melt the couverture in a water bath, add liquid and stir with a whisk. Add the quark and lemon zest. Whip the cream and fold in carefully. Pour the mixture into suitable molds and freeze overnight.
Apple crumble:
- Knead powdered sugar, butter, flour, cinnamon and a pinch of salt into a dough and put it in the fridge for about 2 hours. Crumble the cold dough into small crumbles. Peel the apples and cut into cubes (approx. 1 cm). Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife.
- Let the sugar caramelize slightly in a pan, pour apple juice over it and let it boil down. Drain the soft apple mixture briefly in a hair sieve and mix it with the crumble. Grease small ovenproof molds with butter and fill them well with the mixture.
- Bake at 160 degrees for about 30 minutes. The apple crumbs are not overturned, but remain in their shape. Dust with powdered sugar and serve warm with the cream ice cream.
Facebook Comments