Baked apple with marzipan soufflé and chili vanilla sauce
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4–8 people
Preparation time:
⧗ individual
Grilling time:
⧗ about 40 minutes
Grill(s) & Equipment:
• Dutch Oven
Ingredients
For the baked apples:
• 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
some butter to taste
and sugar for the Dutch Oven
More great recipes can be found in the FIRE&FOOD Veggie Special
Tip:
Sliced, grilled fruit such as apricots or strawberries go well with this recipe.
preparation
➊ Cut out the cores from the apples, making the hole a little larger. Coarsely grate the marzipan and stir until smooth with 1 egg white.
➋ 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.
➌ 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.
Recipe by Silvia Hütter
As a pastry chef, Silvia Hütter loves the sweet arts and, as the pastry department cook at the Schöckllandhof, is responsible for the guests' sweet delights.
Recipe first published in FIRE&FOOD issue 03/2016
