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Buckwheat and apple pudding with apple juice gelée

Buckwheat and apple pudding: a recipe for apple lovers!

Preparation

Cut the apple into chunks; caramelize the sugar and butter in a pan and allow to cool slightly. Mix the wheat flour, buckwheat flour, milk, egg yolks, sugar, salt and lemon peel together into a smooth dough. Beat the egg whites until stiff and carefully fold into the dough. Pour the dough into a buttered pan, cover with caramelized apple chunks and bake for 10 minutes in an oven preheated to 160 °C. For the apple juice gelée: soak the gelatin in cold water. Warm the apple juice; squeeze out the gelatin thoroughly and dissolve it in the apple juice. Pour into small molds and allow to set in the fridge. Tear the pudding into pieces with a spoon, arrange on plates with the apple juice gelée, sprinkle with powdered sugar and garnish with mint.

Beer reccmendation
We recommend the variety Helles Weizen

Wine recommendation
We recommend Moscato rosa.

Ingredients for

2 people
4 people
8 people
Buckwheat and apple pudding
1 apple
A little sugar
A little butter
50 g wheat flour
25 g buckwheat flour
75 ml milk
25 g sugar
2 egg yolks
2 egg whites
1 pinch of salt
Lemon peel, grated

Apple juice gelée
125 ml apple juice
1 sheet of gelatin

Other
Powdered sugar
Mint
Buckwheat and apple pudding
2 apples
A little sugar
A little butter
100 g wheat flour
50 g buckwheat flour
150 ml milk
50 g sugar
3 egg yolks
3 egg whites
1 pinch of salt
Lemon peel, grated

Apple juice gelée
250 ml apple juice
2 sheets of gelatin

Other
Powdered sugar
Mint
Buckwheat and apple pudding
4 apples
A little sugar
A little butter
200 g wheat flour
100 g buckwheat flour
300 ml milk
100 g sugar
6 egg yolks
6 egg whites
2 pinches of salt
Lemon peel, grated

Apple juice gelée
500 ml apple juice
4 sheets of gelatin

Other
Powdered sugar
Mint
fonteklaus
This recipe comes from
Gfader family
Freins, 4, Lajon