{"id":2826,"date":"2013-02-14T14:40:42","date_gmt":"2013-02-14T13:40:42","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2826"},"modified":"2013-02-14T14:45:32","modified_gmt":"2013-02-14T13:45:32","slug":"my-contribution-to-taste-the-waste-appel-snow-apfelschnee-a-la-sarah-wiener","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2826","title":{"rendered":"my contribution to taste the waste: apple snow – apfelschnee \u00e0 la sarah wiener"},"content":{"rendered":"

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currently i have the impression that there is a new sensibility not to waste food and a critical focus on the habit to eat and buy only vegetables that look super immaculate, are totally symmetrical and give the impression that they have just fallen from the tree. but in reality, also an apple that is a little bit crumpled has still preserved his delicate flavor. maybe it is not attractive from the outside, but it is still good to cook and bake.<\/p>\n

with the very last apples i found in our cellar i did this awesome apple desert of sarah wiener, which i discovered on valentinas kochbuch<\/a><\/em>. sarah wiener gave it the name apple snow, but it reminds me more of fluffy cloudlets. it is so light, soft and fruity. simply ambrosial!<\/p>\n

the apple snow, topped with some whipped cream and brittle, nuts or whatever you like, is \u00a0a very good choice for a not so heavy desert. and you can prepare it one day in advance, so it is an ideal desert if you plan to cook a big meal for your family or friends. i topped the apple snow with whipped cream and a pralin filling from the french cooking blog aux d\u00e9lices d’aur\u00e9lie<\/a><\/em>.<\/p>\n

and if you are interest in the taste the waste<\/em> theme, there is a cookbook with this title<\/a><\/em> published recently, we have an iniative in germany called foodsharing<\/a><\/em> and in berlin there are two ladies taking care of\u00a0culinary misfits<\/a><\/em>. enjoy browsing. everything deserves a second chance.<\/p>\n

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apple snow for 4:<\/p>\n

8 apples
\n1 tbsp vanilla sugar
\n2 egg whites
\n1 tbsp sugar or 1 tbsp lemon juice (depending if the apples are too sour or too sweet)
\nwhipped cream
\nchopped roasted nuts, brittles or pralin<\/p>\n

pralin:<\/p>\n

100 g hazelnuts
\n100 g almonds
\n200 g sugar
\n2 cr\u00eape dentelle<\/p>\n

preheat the oven to 220\u00b0 C. wash, peel and core the apples. set them on a baking tray or in a baking dish and bake for about 30 minutes until soft. the baking time depends a bit on the apples, so keep an eye on them. once they are ready, strain through a large sieve or better through a potato ricer. finally stir in the the vanilla sugar and allow to cool down.<\/p>\n

taste the apple puree and decide if you want to add sugar or lemon juice to the beaten egg whites your are going to prepare now. beat the the egg whites until very stiff and pour in little by little the sugar or lemon juice. fold the whipped egg whites in the cold apple puree and divide between small desert bowls. allow to chill before serving. you even can prepare the apple snow until that point one day in advance.<\/p>\n

to prepare the pralin, place the hazelnuts and almonds in a large frying pan and roast until golden. add the sugar and caramelize. now you need a sheet of baking paper which you place on the worktop or a large breadboard. pour the caramelized hazelnut and almond mixture on the baking paper. eventually flatten it a little bit and allow to cool down. after half an hour it should be cold and firm so that you can break it into pieces. already at that point it is a delicious sweet. don’t hold yourself back as for the pralin for the apple snow you will only need one third of the whole bark.<\/p>\n

put one third of the caramelized hazelnut and almond bark into the food processor and add\u00a02 cr\u00eape dentelle.\u00a0in the case you cannot find cr\u00eape dentelle,\u00a0you can replace it with other kinds of wafers. blend until everything is chopped in small pieces. to store the pralin, it is important to put them in an air-tight container or glass.<\/p>\n

whip the cream and add one tablespoon of sugar while whipping.<\/p>\n

immediately before serving, top every desert bowl with a little bit of the whipped cream and about a teaspoon of pralin. but i recommend to place some more pralin on the table that everybody can help themselves if desired.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

apfelschnee f\u00fcr 4:<\/p>\n

8 \u00e4pfel
\n1 el vanillezucker
\n2 eiwei\u00df
\n1 el zucker oder 1 el zitronensaft (abh\u00e4ngig vom s\u00e4uregehalt der \u00e4pfel)
\nschlagsahne\/obers
\ngehackte ger\u00f6stete n\u00fcsse, krokant oder pralin<\/p>\n

pralin:<\/p>\n

100 g haseln\u00fcsse
\n100 g mandeln
\n200 g zucker
\n2 cr\u00eape dentelle<\/p>\n

den ofen auf 220\u00b0 C vorheizen. \u00e4pfel waschen, sch\u00e4len und das kerngeh\u00e4use entfernen. die \u00e4pfel auf ein backblech oder in eine auflaufform setzen und etwa einhalbe stunde backen, bis die \u00e4pfel weich sind. die backzeit kann je nach apfelsorte etwas variieren, so dass man sie im auge behalten sollte. wenn die \u00e4pfel weich sind werden sie durch einhieb gestrichen oder noch einfacher, durch die kartoffelpresse gequetscht. in das apfelp\u00fcree dann den vanillezucker einr\u00fchren und abk\u00fchlen lassen.<\/p>\n

bevor du nun das eiwei\u00df schl\u00e4gst, probiere vom apfelp\u00fcree und entscheide abh\u00e4ngig vom s\u00e4uregehalt der \u00e4pfel, ob du zum eiwei\u00df zucker oder zitronensaft hinzuf\u00fcgst. das eiwei\u00df sehr steif schlagen und peu \u00e0 peu den zucker oder den zitronensaft dazugeben. hebe den eischnee unter das erkaltete apfelp\u00fcree und teile den apfelschnee auf desertsch\u00e4lchen auf. stell den apfelschnee vor dem servieren einige zeit kalt. bis zu diesem punkt kann der apfelschnee auch bereits einen tag im voraus vorbereitet werden.<\/p>\n

zur herstellung des pralin, die haseln\u00fcsse und mandeln in eine gro\u00dfe pfanne geben und golden anr\u00f6sten. zucker dazugeben und karamelisieren lassen. ein st\u00fcck backpapier direkt auf die arbeitsplatte oder auf ein gro\u00dfes schneidebrett legen, um die karamellisierten haseln\u00fcsse und mandeln zum erkalten darauf zu gie\u00dfen. eventuell etwas platt dr\u00fccken und komplett erkalten lassen. nach etwa einer halben stunde sollte das karamell kalt und fest sein, so dass man es in st\u00fccke brechen kann. bereits jetzt hat man eine ganz ausgezeichnete s\u00fc\u00dfigkeit. du brauchst dich auch nicht zu beherrschen, f\u00fcr die zubereitung des pralin f\u00fcr den apfelschnee ben\u00f6tigt man maximal ein drittel des gesamten karamells.<\/p>\n

ein drittel der karamelisierten haseln\u00fcsse und mandeln in den mixer geben und zwei\u00a0cr\u00eape dentelle dazugeben. die\u00a0cr\u00eape dentelle kann man auch durch andere Waffeln ersetzen, falls sich keine\u00a0cr\u00eape dentelle auftreiben lassen. nun mixen, bis alle zutaten klein gehackt sind. zur lagerung des pralin sollte ein luftdichtes glas oder anderweitige box verwendet werden.<\/p>\n

sahne steif schlagen und w\u00e4hrenddessen einen essl\u00f6ffel zucker einrieseln lassen.<\/p>\n

direkt vor dem servieren auf jedes sch\u00e4lchen apfelschnee etwas geschlagene sahne geben und einen teel\u00f6ffel vom pralin dar\u00fcber streuen. damit sich bei tisch jeder selbst bedienen kann, empfehle ich die schale mit dem restlichen pralin auf den tisch zu stellen.<\/p>\n

viel vergn\u00fcgen!<\/p>\n","protected":false},"excerpt":{"rendered":"

currently i have the impression that there is a new sensibility not to waste food and a critical focus on the habit to eat and buy only vegetables that look super immaculate, are totally symmetrical and give the impression that … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[98,97],"class_list":["post-2826","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-apple","tag-desert","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2826","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2826"}],"version-history":[{"count":53,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2826\/revisions"}],"predecessor-version":[{"id":2890,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2826\/revisions\/2890"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2826"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}