Chestnut Mountain ~
Mont Blanc von Kastanien
Liesl Schneider, Lenauheim
Slowly boil 1 kg peeled
chestnuts with ½ liter milk,
sugar and a vanilla pod
until soft. Drain any
remaining milk and push the
chestnuts through a sieve.
Heap on a plate in the shape
of a mountain and decorate
with whipped cream.
Studded Apples ~ Gespickte Aepfel
Josefa Kern, Warjasch
Peel and core apples and
parboil in a syrup of water,
sugar and a bit of lemon
juice. Remove from liquid
and fill with a mixture of
raisins, ground walnuts and
whipped cream. Stud the
outside of apples with
almond slivers.
Caramel Cream ~
Karamelcreme
Minna H. Deva
Beat 5-6 eggs and 2
tablespoons sugar until
foamy. Stir in ½ liter
whipping cream which has
been boiled with a piece of
vanilla pod. Caramelize
some sugar to a nice brown
color. Pour into a large
bowl or several small bowls.
Pour in the egg mixture.
Set the bowl/bowls into a
pan of simmering water for
about 45 minutes. To
prevent air bubbles forming,
do not let the water
bubble. The cream is done
when an inserted toothpick
stays upright.
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