Ingredients
For 10 portions
For the apple and cinnamon rolls
250g
QimiQ Sauce Base
200g
Apple(s), grated
4tbsp
Hazelnuts, grated
2
Egg(s)
2small pinch(es)
Cinnamon
2package
Puff pastry
Egg(s), to brush
20
Walnuts
For the foamy red wine soup
500g
QimiQ Sauce Base
200g
Butter
2
Onion(s), finely sliced
400g
Apple(s), peeled, cut into pieces
120g
Celeriac, peeled, cut into pieces
1tsp
Sugar
500ml
Red wine
500ml
Vegetable stock
1small pinch(es)
Ginger powder
1small pinch(es)
Cinnamon
1small pinch(es)
Cloves
2pinch(es)
Marjoram, dried
Salt and pepper
Preparation
- For the apple and cinnamon rolls: mix the QimiQ Sauce Base with the grated apple, hazelnuts, egg and cinnamon together well. Spread the mixture onto the puff pastry, roll in and cut into rolls.
- Brush the rolls with the egg and place a walnut onto each one. Bake in a preheated oven at 200 °C (conventional oven) for approx. 10-15 minutes.
- For the foamy red wine soup: sauté the onion, apple and celeriac in butter. Add the sugar and caramelize. Douse with the red wine and allow to reduce. Add the vegetable stock and allow to simmer covered for approx. 20 minutes.
- Add the QimiQ Sauce Base and spices and season to taste with salt and pepper. Blend smooth using an immersion blender.
- Serve the soup with the apple and cinnamon rolls.
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