Romantik Blog
Nidletäfeli Glace
with apricot-rosemary compote
A Dessert recipe from chef Michi Rindlisbacher from the Romantik Hotels Hornberg in Saanenmöser.
Ingredients
- 450 g Cream
- 150 ml Milk
- 80 g Egg Yolk
- 150 Nidletäfeli
- 3,5 kg Apricots
- 200 ml White Wine
- 200 g Sugar
- 2 rosemary sprigs
- some vanilla
Instructions
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1.Bring the cream and milk to the boil with the Nidletäfeli and stir to the egg yolk.
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2.Then pass through a sieve.
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3.Freeze the mass in a suitable form.
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4.Prepare a light caramel.
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5.Add the apricots and deglaze with white wine.
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6.Bring the rosemary sprigs to the boil once and let them steep.
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7.Tip: Prepare the ice cream the evening before or at least a few hours before your dinner!
Enjoy your dessert!
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