PARINGS / VINTER
CHEESECAKE & BAKED APPLE ICE CREAM
Pair VINTER with a delicious slice of cheesecake with baked apple ice cream.
The recipe is paired by Master Sommelier Alexander Koblinger, who is a Chef Sommelier at Döllerers Stammhaus. It serves four people.
PARINGS / VINTER
CHEESECAKE & BAKED APPLE ICE CREAM
Instructions
For the ice cream mix the marzipan, cranberry jam, raisins and walnuts. Core the apples and fill them with the marzipan mix. Place the apples in a baking dish, dot with butter flakes and bake them in the oven at 320 degrees F for approx. 40 minutes.
Leave to cool, put the tepid mix through a blender and season the baked apple puree with cinnamon, vanilla sugar, honey and rum.
While the apples are baking in the oven put the milk, cream, the seeds scraped from the vanilla pod and the pod itself into a saucepan and bring to the boil. Set aside to cool and leave to infuse for at least 1 hour. Remove the pod and briefly warm the mix again. Stir the egg yolks and sugar vigorously and fold in the vanilla mix with a whisk. Gently heat to 175 degrees F over steam, simmer the mix, making sure that the ingredients do not get too hot as this would make the yolks curdle. Mix with the baked apple puree and freeze in an ice cream maker.
For the cheesecake, cream together the quark, custard powder, eggs, vanilla sugar, rum and lemon zest until smooth. Whip the egg whites together with the sugar to stiff peaks and gradually blend into the quark mix. Transfer to a suitable baking dish, covering the base to a depth of around
3 cm. Bake at 355 degrees F for about 15 minutes.
Caramelize the sugar in a pan, add the butter and then the cake, turning it to coat both sides. Put the pan in the oven at 320 degrees F for a further 5 minutes. This way the cake will rise again. Cut into slices at the table.
Ingredients
The baked apples
- 50 grams of marzipan
- 50 grams of cranberry jam
- 30 grams of raisins
- 75 grams of chopped walnuts
- 4 tart apples
- 40 grams of butter
- cinnamon
- vanilla sugar
- 40 grams of honey
- 20 grams of rum
Ice cream
- 250 milliliter milk
- 250 millilter single cream
- 1 vanilla pod
- 150 grams egg yolk
- 125 grams of sugar
Cheesecake
- 250 grams quark
- 25 grams custard powder / instant pudding mix
- 2 eggs
- vanilla sugar to taste
- rum to taste
- lemon zest to taste
- 3 egg whites
- 60 grams of sugar
- sugar and butter for baking
