Apple Flummery

For the apple flummery, first boil rice in 500 ml water, then strain and drain well.

Peel the apple, cut into quarters and remove the core. Cut apple quarters into approx. 1 cm pieces.

Bring milk, vanilla sugar, lemon zest and 1 pinch of salt to a boil, cover and steam rice and apple pieces in it over low heat until soft, which takes about 15-20 minutes. Remove the rice from the heat and put it into a bowl.

Soak the gelatine in cold water. In the meantime, whip the cream until stiff and chill. Now squeeze the gelatine well and dissolve it in the still warm rice mixture. Stir in sugar and half of the whipped cream. Then fold in the remaining cream and the Calvados.

Rinse the custard cups with cold water and drain briefly. Pour in the mixture, smooth out and place in the refrigerator for about 4 hours to set.

Before serving, dip the molds briefly in hot water and turn the apple flummeries out onto plates.

Preparation Tip:

The apple flummeries taste best when served with caramel sauce.

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