members recipes

I like this dessert when it´s hot. It just takes a bit of time, not making it, but cooling it in the fridge. It tastes best when it´s made a few hours in advance, otherwise the wine is a bit too outstanding. When I´m expecting guests I´m making it before I go to bed the day before for lunch the next day or in the morning for dinner. This recipy is for four portions.

Ingredients
250 ml white wine
1/2 half pod vanilla
1 tblspoon sugar
10 g cornflour
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150 g apples, cut in tiny cubes
a knife point of ginger powder (frest would be too heavy!)
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200 g cream
100 g mascarpone
2 teaspoon vanilla sugar

Method
Bring the wine with the vanilla seeds, the sugar and the cornflour to boil and stir until it´s see-through. Add the ginger and the apples and stir until the apples are as soft as you want them to be (I like them most when they are still a bit firm to the bite).

Put the cooked jelly in four glasses/bowls, pour two teaspoons in a seperate little bowl/glass for decoration and let it cool off completely.

Whip the cream with the mascarpone and the vanilla sugar, put it on top of the jelly and smooth the surface.

Place half a teaspoon of the jelly on top of each portion and put the glasses/bowls in the fridge to cool for at least 5/6 hours.

Take the dessert out of the fridge just few minutes before serving.

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ALTERNATIVE

If this dessert is meant to be served to kids, exchange the wine for apple juice!