Dessert "Swedish glass" (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueur

Category: Culinary recipes
Kitchen: german
Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueur

Ingredients

german egg liqueur
egg yolks 8 pcs
Sugar 2 glasses
condensed milk 375 ml
vanilla sugar or vanillin 1 sachet
rum 1 glass
Apples 300 grams
ice cream

Cooking method

  • Dessert - "Swedish glass" (Schwedische Becher was invented by Walter Ulbricht - the first person in the leadership of the GDR. The story is: When in 1952, during the Olympic Games, the Swedes defeated the Germans in hockey, the communist leader was disappointed and "killed" by this said: “You should eat them at least in the form of ice cream ...” And made himself a huge dessert of vanilla ice cream, apple mousse and egg liqueur.Since then, the dessert has become so popular that it can be ordered in any of Berlin's cafes and restaurants.
  • Let's start with the egg liqueur.
  • table]
    Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueurMix yolks with vanilla and sugar
    Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueurBeat until firm foam
    Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueurAdd condensed milk and rum
    table]
    Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueurWe put it in a water bath, heat it slowly, the water should not boil. We heat up to 70 degrees
    Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueurHere is such a liqueur, for some reason very thick, more cream liqueur even. which should be eaten with spoons, not drunk
    Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueurNow we are making apple mousse. I have only found one version of "German Apple Mousse". "From the ingredients you only need apples and a little water. You can choose the variety of apples depending on your taste preferences. If you like sour - take green apples, sweeter - red.
  • Apples need to be washed, skinned, center removed and cut into several pieces. Pour water on the bottom of a large saucepan, put apple slices on top. The water should not completely cover the apples - they will not boil, but rather steamed. Bring the water and apples to a boil, cover the pan with a lid, reduce the heat and leave the apples to cook quietly. Sometimes we lift the lid, stir the apples and check to see if the water has boiled away. If boiled away, add. And so for two to three hours - depending on the number of apples. As a result, they should fall apart and turn into a puree. If this happens, the mousse is ready. "I just put the apples in Steba DD2, vegetables on the program for 20 minutes, and then we go through the blender.
  • We collect our Swedish glass, At the bottom of the vase, apple mousse, ice cream, and on top of egg liqueur. MMMM, delicious.
  • Dessert Swedish glass (Schwedische Becher) by Walter Ulbricht with Eierlikor egg liqueur
  • Bon Appetit everyone.

Note


elena i
Hello! : hi: pulled myself. The question has matured: do you immediately heat rum and then heat it to 70C? degrees will fly away? if you add rum after heating?
olgea
Len, Thank you
Well, judging by the taste, the degrees have not gone anywhere.

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