Poppy Quark Gnocchi In Iced Apple Soup
Ingrediënten
Ingredients for 4–6 Servings
- 10.5 oz 300 g Quark
- 1¾ tbsp 25 g Butter
- 2 Eggs
- Zest of 1 lemon
- 2 tsp 10 g Granulated sugar
- 2 oz 60 g Breadcrumbs
- Salt for the water
For the Apple Soup
- 3⅓ lbs 1.5k g Apples (Boskoop, Golden Delicious, or Elstar)
- 1 cup 250 ml White wine (preferably Riesling)
- 1 cup 250 ml Water
- 9 oz 250 g Preserving sugar Juice of 2 lemons
- 5 tbsp 75 ml Calvados
- For the Poppy Crumbs
- 5½ tbsp 80 g Butter
- 1 oz 30 g Breadcrumbs
- 1 oz 30 g Poppy seeds, ground
- 4 tsp 20 g Granulated sugar Cinnamon
Instructies
- Mix the quark well with butter and eggs in a bowl.
- Add granulated sugar, breadcrumbs, and lemon zest and let rest for 30 minutes.
- For the apple soup, first cut the peeled, cored apples into cubes.
- Boil them with water and wine, blend, and sieve (you will need about 4 cups (just under 1l) of apple juice).
- Heat the preserving sugar, stirring constantly, until it begins to caramelize.
- Deglaze with the prepared apple juice and dissolve the caramel completely.
- Add the lemon juice, boil the apple soup, and then mix in a bowl over ice until it is cold.
- Flavor with Calvados.
- Use a spoon to form gnocchi from the dough, and simmer in salt water for 8 minutes.
- For the poppy crumbs, melt butter and quickly brown breadcrumbs, poppy, sugar, and a pinch of cinnamon.
- Remove the gnocchi, let drain, and roll in the poppy crumbs.
- Pour the apple soup into dishes and place the gnocchi in them.
Notes / Tips / Wine Advice:
Garnish Recommendation:
apple slices or apple balls with apple ginger sorbet--------------------------------------------------------------------------------------------------
