Apple with wine foam sauce

For 4 people
  • 2 large apples (approx. 225 g each)
  • 5 EL lemon juice
  • 175 g Sugar
  • 1 packet vanillin sugar
  • 250 ml clear apple juice
  • 350 ml dry white wine
  • 2 eggs (size M)
  • grated zest of 1 untreated lemon
  • 1 EL Cornstarch
  • 10 g chopped pistachio nuts
  • Apple slices and mint
30 minutes
Wash apples thoroughly, quarter, core and cut into thick wedges. Drizzle with 3 tablespoons of lemon juice. Bring 75 g sugar, vanillin sugar, apple juice and 100 ml wine to the boil in a saucepan.
Add apple wedges and let simmer for 2-4 minutes over a low heat. Carefully lift out of the brew with a slotted ladle and allow to drain well. In the meantime, put the eggs, remaining sugar and wine, lemon zest, remaining lemon juice and cornstarch in a high saucepan, mix everything well while cold.
Whip over low heat, stirring constantly (10-12 minutes), until the sauce rises and becomes thick. Arrange apples and sauce on four dessert plates and sprinkle with pistachios.
Serve decorated with apple slices and mint leaves if you like. Suffice the rest of the sauce.
1 person approx:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 5 g fat
  • 48 g carbohydrates


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