APPLE & DRUNKEN CHERRIES STRUDEL

 

Ingredients for 6
- 1kg apples, peeled, cored, sliced
- 1tin Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 150ml Kirsch or Cherry
- ½ tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
Pure icing sugar, to dust
Whipped cream, to serve

PREPARATION

Soak cherries into Cherry and set aside overnight to macerate.
On the next day, drain cherries and keep Cherry. Pre-cook apples with lemon juice, Cherry, cinnamon and sugar. Add cherries when done.
Preheat oven to 180ºC. Line a tray with baking paper. Place the filo on a clean work surface. Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.

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NOUGAT GLACE – SEMIFREDO

Ingredients for 6
- 120g sugar
- 50g almonds, flaked
- 75g dried fruits
- 2 egg whites
- 25g sugar
- 25g glucose
- 50g honey
- 250ml fresh cream

PREPARATION
Pour boiling water on dried fruits and let stand. (Ideally, on the day before) 
In a bowl, mount cream to a Chantilly and reserve in the fridge.
Make a caramel using 125gr of sugar.  Spread caramel on baking paper, add almonds and let it cool. Crush nougatine into very small pieces and reserve. 
Beat egg whites into stiff picks.
In a saucepan, put together sugar (25gr), glucose and honey and bring syrup to 121C degrees.
Using a low speed, progressively add syrup to egg whites. Once incorporated, return to high speed and beat until cool.
Gently fold fruits, crushed nougatine and Chantilly into the meringue. Do not overwork the preparation.
Pour mixture into ramekins and place them in the freezer for 2 hours (6 if you’re using a large container).
Serve as it is with a berry sauce or as a side. Enjoy!

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SWEET LAYERS

Ingredients
- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar

Preparation

Beat egg whites until stiff and reserve.

Over a small saucepan with simmering water, beat egg yolks and condensed milk until thickened. Let cool slightly and then add the gelatin sheets (after wetting them in cold water). Add egg whites to preparation. Reserve.

Beat cream with icing sugar, until it has Chantilly (whipped cream) consistency.

In a glass bowl, have alternating layers of cream, condensed milk, and biscuits. Finish with a layer of biscuits. Leave in the fridge for 1 hour before serving.

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