Baked apple with marzipan soufflé
Ingredients
• 8 apples
• 30 g raw marzipan
• 3 egg yolks
• 3 egg whites
• 25g butter
• 25 g flour
• 125 ml milk
• 25 g almonds
• 2 tbsp almond liqueur
• 40g sugar
• 500 ml milk
• 50g sugar
• 35 g pudding powder
• chopped fresh chili
to taste
• some butter and sugar
for the DO
preparation
Cut out the cores from the apples, making the hole a little larger. Grate the marzipan coarsely and stir until smooth with 1 egg white.
Melt the butter, stir the flour into the butter and pour in the milk, stirring constantly. Let it cook for 1-2 minutes, remove from the heat and gradually stir in the egg yolks. Then add the marzipan mixture, the almonds and the almond liqueur to the mixture. Beat the remaining 2 egg whites with sugar until stiff and fold in carefully, then fill the hollowed-out apples with the mixture.
For the vanilla sauce, stir 3 tablespoons of milk with the pudding powder until smooth. Bring the remaining milk to the boil with the sugar and stir in the mixed pudding powder. Bring to the boil again, then remove from the heat and stir in the chili pieces.
Rub the Dutch oven with butter, sprinkle with sugar and pour in the vanilla sauce. Put the stuffed apples in the vanilla sauce and close the lid of the Dutch oven. Simmer for about 20 minutes with strong top heat and light bottom heat. Then take the Dutch oven off the fire and finish cooking for another 20 minutes with only the top heat. This goes well with sliced, grilled fruit such as apricots or strawberries.
FIRE&FOOD Issue 3-2016
