That was, actually, a fun story. My first attempt to make the cream failed and it the first sight that was a boring food till the day when I cooked my Bavarian Cream, so that recipe inspired me and gave me a clear vision what to do with the Apple Cream recipe by Elena Molohovec.
- 5 pc Apples
- 2pc Egg Whites
- 1/2 cup Sugar
- 16 g/ 4 leaves of gelatin (amount could vary depends on the quality of the gelatin)
- 1pc Lemon juice
- 50ml maraschino or any others favorite liqueurs.
- Prepare apple base
Bake apples in an oven for 30 minutes or 8-10 minutes in a microwave oven till the apples are soft and moist. When they are ready, take them out and let them cool down. Than peel the apples and puree the apple meat in a food processor or blender or my strainer. Add lemon juice and 50 ml of liqueur. If needed add a little bit of apple or orange juice to have the base “liquidish”
If you go with leafy gelatin, soak the gelatin in water and then squeeze it and add to the apple base. If you go with a gelatin dust, sprinkle it streight to the apple base. When the gelatin is in the apple base in both cases, warm up the base either over the stove or in a microwave oven while the gelatin dissolve. When it dissolved, keep the mixture outside and let it cool down to the room temperature.
3. Egg whites.
Whip the egg whites, when it forms soft picks, add 1/2 cup of sugar and a few drops of lemon juice to help the whites keep the more stable foam. When the apple base is slightly cool down, carefully mix in the egg whites. Optionally, substitute the liqueur with a 50 ml of whipping cream.
When everything is mixed in, pour the mixture in a desired form and put into a fridge over night/ 3-5 hours till the cream is set. Decorate as you wish.