Apple strudel “Reloaded” with ice cream and vanilla sauce
This is the original recipe from the SCHWARZWALD PANORAMA Hotel in Bad Herrenalb in the German Black Forest. The current favorite dessert of the guests consists entirely of organic ingredients.
Equipment
- 1 ice machine
Ingredients
pastry
- 10,6 oz Wheat-Flower organic
- 0,63 cup Water
- 2 tbsp oil organic
- 1/2 tsp salt
- oil or butter to spread the dough
apple filling
- 1,5 kg (6,34 cups) mixed, regional apples organic
- Cinnamon & Sugar
- cornstarch
- 3 cups White wine organic
- 1 lemon organic
Vanilla sauce
- 0,53 cup Whole milk organic
- 0,53 cup cream organic
- 1 Vanilla pod (organic & fair trade)
- 0,88 oz sugar
- 3 egg yolk
Vanilla Icecream
- 10 egg yolk organic
- 9,92 oz sugar
- 3 Vanilla pod (organic & fair trade)
- 29,38 oz milk organic
- 5,89 oz cream organic
- salt
Instructions
pastry
- Cut the dough into 1 x 2 inch sheets and bake in the oven.
apple filling
- Peel and dice the apples. Boil white wine. Bind the lemon zest and juice with sugar, cinnamon and starch. Add apples and bring to a boil.
Vanilla sauce
- Mix everything. Boil in a water bath and peel off the rose.
Vanilla Icecream
- Beat the egg yolks, sugar and salt until fluffy. Heat milk & cream. Stir the egg mixture into the liquid and heat to 75 degrees. Let cool and then put in the ice cream maker.