Almond milk custard with flambéed apple, ginger and cinnamon berry jelly

Name: Almond milk custard with flambéed apple, ginger and cinnamon berry jelly
Ingredients: 80 g Sugar; 8 g Ginger; 3 units.items Golden Delicious apple; 50 g Sugar; 160 g Egg yolk; 30 g Custard powder; 100 ml Nobel liqueur; 500 ml almond milk; 100 g Sugar; 60 g Sugar; 300 g Flour; 400 ml White wine; 200 g Butter; 1 g Salt; 3 units.items Gelatin sheets; 10 units.items Cinnamon berries; Chervil

Silky custard made from almond milk with flambéed apple and ginger, crumble, and jelly of aromatic cinnamon berry. Approximate cost per person: €2.22.We understand that cost price determines your margin. That’s why our chefs are happy to work with you and together assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on your purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

50gSugar

160gEgg yolk

30gCustard powder

500mlalmond milk

80gSugar

8gGinger

3units.itemsGolden Delicious apple

100mlNobel liqueur

100gSugar

300gFlour

200gButter

1gSalt

60gSugar

400mlWhite wine

3units.itemsGelatin sheets

10units.itemsCinnamon berries

Chervil

Preparation

Heat the almond milk in a saucepan.
Mix the egg yolk with custard powder and sugar.
Pour the warm milk over the egg mixture and pour back into the pan. Cook until a thick cream forms.
Pour the mixture into a bowl and cover with butcher's film to prevent a skin from forming.
Let cool in the refrigerator.
Whisk the cream again before use and store in piping bags.

Peel the apple and cut into fine cubes. Finely chop the ginger.
Put some water with the sugar and ginger in a frying pan and let it caramelize. Add the apple and flambé with Nobel Liqueur.
Let the sugar dissolve in the liqueur and then cool in the refrigerator.

Mix the butter with sugar and flour to make a crumble dough.
Bake at 160°C for about 30 minutes until golden brown.
Mix until a fine crumble forms and let cool on the workbench.
Store the crumble in an airtight container.

Bring the white wine with sugar and cinnamon berries to a boil. Let it simmer gently for 5 minutes until the alcohol has evaporated.
Dissolve the soaked gelatin sheets in the mixture and pour through a sieve onto a foil-covered tray.
Cut the jelly into small cubes.

Put some of the custard at the bottom of the glass. Cover with the apple cubes. Sprinkle some crumble over and distribute the small jelly cubes.
Finish with fine sprigs of chervil.