John Myers
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White Wine Foam Cream on Apple
The perfect white wine foam cream on apple recipe with a picture and simple step-by-step instructions.
For the apple compote
- 2 Pc. Apple
- 6 cl Rum
- 3 tbsp Sugar
- 1 shot Water
For the foam cream
- 2 Pc. Egg yolk
- 1 Pc. Egg
- 75 g Sugar
- 100 ml Riesling
Decoration
- 500 g Grapes
- 10 NS. Chocolate apple
- For the apple compote, peel the apples and cut into pieces. Put in a saucepan and sauté in a little water, rum and sugar for 10 minutes. Remove from the stove and let cool down. When the apple pieces have cooled down, divide them into 5 glasses.
- For the foam cream, put the 2 egg yolks with the egg and sugar in a heat-resistant bowl and stir with a whisk until creamy. Put the bowl on a double boiler. The water should be kept just below the boiling point. Pour in the Riesling and beat vigorously with the whisk until the cream is frothy and has increased in volume.
- Remove the bowl from the hot water bath and place in a second saucepan full of ice water. Keep beating until the cream has cooled. The ice water helps ensure that the volume of the cream does not decrease too much. Pour the cooled cream onto the apple pieces in the 5 prepared glasses.
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