Apple with wine foam sauce
- 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
light
- 1.
- 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.
- 2.
- 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.
- 3.
- 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.
- 4.
- 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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