Not simple - but delicious!
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On the dot with the 15th  apple day here is my contribution to the event:
Apple- and almond-pudding with Calvados, caramel sauce and rosmary brittle

Not simple - but delicious? - Well, the almonds may get burnt in the pan, the caramel fizzles hellishly when you deglaze it in the pot, the apples may get all mushy and so on, and so forth …
This is not a dessert you will make in passing. But you can make preparations, it´s very impressive, it tastes so mind-blowingly delicious and is the crowning finish in an exquisite dinner. I served it, for example, when our son got married a couple of days ago.

Apple and almond pudding with Calvados, caramel sauce and rosmary brittle

Category: dessert
Serves: 12
Source: e&t magazine 9/2000

Ingredients :

Almond pudding :
200 g skinned almonds
500 g fresh cream
250 ml milk
50 g sugar
5 leaves clear gelatine
2-3 tbsp. maple syrup

Apple jelly:
6 leaves clear gelatine
1 vanilla pod
200 ml Cider
50 ml apple juice
1 small cinnamon stick
60 g sugar
500 g apples
2-3 tbsp. Calvados


Fry the almonds in a dry pan until they turn golden-brown, let them cool down and chop them in a food processor. Cook the chopped almonds with milk, fresh cream and sugar to the boil, take them from the oven and let them stand for 2 hours at least. Pour the almond milk through a strainer.
Soak the gelatine in cold water until it´s soft. Then squeeze the water out and dissolve the gelatine in hot almond milk, add maple syrup and stir the mixture into the almond milk.
Coat a terrine pan of approx. 1.2 litres with kitchen foil so that the foil is about 10 cm higher than the rim. Fill in the almond milk and let it stiffen in the fridge.

For the apple jelly, cook cider, apple juice, sugar, the cinnamon stick, and the slashed vanilla pod and add the peeled and small diced apples for approx. 10 min. on medium heat. The apple pieces should be soft, but not mushy. Let them cool down a little bit.
Soak the gelatine leaves in cold water until they are soft. Then squeeze the water out and dissolve the gelatine in hot apple juice, add the Calvados and stir the mixture carefully into the apple mixture. Now let it cool down until it starts to jell. Spread the apples on the stiff almond pudding and pour the juice over them to fill all gaps. Let it cool in the fridge overnight.

Turn the terrine over on a plate and pull the sides of the kitchen foil to release the pudding from the pan. Cut it in slices and serve it with caramel sauce and rosmary brittle.


The apple layer must not be filled in until the almond pudding is stiff and the apples should not be too hot.

To release the terrine in the pan pull the kitchen foil towards the terrine's center on all sides so that some air gets between the foil and the pan.

With the indicated amount of gelatine the terrine will be stiff enough for slicing and handling without any risk of breaking.

Caramel sauce

Category: Dessert
Serves: 12

2 vanilla pods
80 g sugar
250 ml milk
250 ml fresh cream
6 egg yolks

Fry the sugar in a dry pan and let it caramelize to a golden-brown color. Deglaze with milk and fresh cream. Add the slashed vanilla pods and the vanilla seed and let it cook for approx. 10 min. until the sugar has dissolved again. Let it cool a little bit.
Stir the egg yolks until they are creamy and pour them into the caramel milk while stirring with a whisk. Keep on stirring the caramel milk at low heat on the oven or with a double boiler until it turns into a creamy, thick sauce. Strain the sauce and let it cool.

If you stir the sauce with a whisk it picks lots of air bubbles and will be foamy and fluffy. If you use a wooden spoon the sauce will be more creamy and thick.

Anyway, don't forget to sprinkle it with some brittle.

Rosmary brittle

Category: Dessert
Serves: 12

50 g sugar
50 g almond chips
2 tsp. chopped rosmary

Fry the almond chips in a dry pan until they are golden-brown, take them out of the pan.
Let the sugar caramelize to light golden color. Add the rosmary and the almond chips, stir with a wooden spoon and pour it on a coated baking plate. Spread the mixture as evenly as possible. Let it cool, put it into a freezing bag and crush it coarsely with a rolling pin.

If that is still not enough add a slash of whipped cream. But this could also be your end.

Geschrieben von Franz um 21:04 | in: recipes in English
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