First of all I would like to apologize for not posting for a while. We have both been so busy that we almost forgot about it all. But theres no need for worry! We’re back and everything is great. I think that I promised to post the three course dinner recipe that I talked about last time.. Normally I would be posting the main course now, since we had the appetizer last week……………BUT you’ve waited so long that you deserve a dessert! So here we go.
I’ve always been the biggest fan of apples, and to be more specific: Apple pies. I cant think of anything better than that. So for my dinner party a couple of weeks ago, I wanted to make an apple pie with a twist. Therefore I found this AMAZING recipe served with homemade Cinnamon Ice Cream. That is why, you need to go to your kitchen right now and start following this recipe.
Recipe for 4 persons
What you need:
Cinnamon Ice Cream
- 30 g pasturized egg yolks (1 oz)
- 40 g sugar (1.4 oz)
- 2 dl heavy cream (0.85 cups)
- About 2 tsp. cinnamon
- 1/2 vanilla pod
- 75 g sugar (2.65 oz)
- 50 g flour (1.75 oz)
- 1/2 tsp cinnamon
- 1 large egg
- 50 g butter (1.75 oz)
- 1 big apple
- Oil to spray the forms
- 75 g icing sugar (2.65 oz)
- 5-7 unsalted pistachio nuts
Cinnamon Ice Cream:
Start by whipping egg yolk and sugar together to form a thick egg schnapps – be sure that its not to thin, because then it wont blend well with the other ingredients. Now whip the heavy cream to light foam and turn those two thing together carefully – DO NOT mix or stir!! When done, find your ice cream forms – They need to be around 4 cm (1.6 inches) high and wide. Fill only a little and then sprinkle with cinnamon – Continue to do so with every form until you’ve used the entire mix. Finish with cinnamon sprinkles on top of them all as well. But them in the freezer for at least 3 hours and preferably more.
I dont have all those fancy things at home such as forms, so I used small plastic cups. When you need to get the ice cream out, boil some water, put the cup in (making sure the water wont touch the ice) for a couple of second and then whip it out on a cutting board.
Cut the vanilla pod in two halves the long way down and scrape out the grains with a tiny knife. Mash them with a bit of sugar, so that they separate easily. Mix together vanilla, sugar, flour and cinnamon. Whip the egg in and mix it well. Add melted (and properly cool) butter and whip so that the batter is homogenous. Peel the apple and cut it in tiny squares – Then mix it with the other ingredients. Fill the batter in small muffin forms. Be sure not to overfill them – bake an extra if theres too much, because that you wont regret.
Bake them at 180° Celsius (355° F) until they’re golden – about 20 minutes.
Start by chopping the pistachio nuts. Melt the icing sugar into golden caramel. This is really, really hard – make sure to keep stirring, so it wont burn. When its done, take out a baking sheet and drawn caramel ornaments on it. Now dont make them too thick or too thin – they easily break. Draw around six, so that you have enough if it goes wrong. Sprinkle them with nuts as soon as you made one or the caramel might harden.
Okay so that was it 🙂 Its a very long recipe and it might sound hard, but it really is simple and doesn’t take much time. Its incredibly delicious and looks like it too.
Until next time… Don’t give up, because we know you can do it!
Post by Nicoline