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es en ca
 
Foamy apple crown
Servings:For 6 servings
Ingredients
500 g apples
1 tin peaches in syrup
1 dl sweet sherry
1/2 l milk
4 egg yolks
150 g sugar
1 cinnamon stick
1/2 teaspoon powdered vanilla
1,5 dl liquid cream
1 pot apricot jam
Directions
Put the peaches in syrup to macerate with the sweet sherry for 3 hours. Peel, core and slice the apples. Boil with 1 dl water and the cinnamon at medium heat, stirring from time to time, until soft but not puréed. Remove the cinnamon, strain and put away. Dissolve the sugar with the milk in a casserole, add the vanilla, simmer and before it starts boiling, remove from the heat and leave to steep for 15 minutes. Add the beaten yolks and cook again at moderate heat, stirring continously with a wooden spoon, until firm. Add the jelly, dissolved previously with some cold water and keep on stirring for some seconds, it must not boil. Remove from the heat and mix with the apple dough. Allow to cool. When it starts curdling, add the cream, whipped and thick. Put some oil in a crown-shaped mould, fill with the apple foam and store for at least 4 hours in the fridge or on ice. Just before serving, put the mould for 2 or 3 seconds on hot water and remove from its mould on a dish, previously cooled. Put the apricot around and the peaches, drained, in the centre of the crown, slightly overlapping.
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