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QimiQ
Benefits
Smooth and creamy consistency in seconds
Problem-free reheating possible
Creamy indulgent taste with less fat
15
Ingredients for 10 portions
For the apple and cinnamon rolls
250
g
QimiQ Sauce Base
200
g
Apple(s),
grated
4
tbsp
Hazelnuts,
grated
2
Egg(s)
2
small pinch(es)
Cinnamon
2
package
Puff pastry
Egg(s),
to brush
20
Walnuts
For the foamy red wine soup
500
g
QimiQ Sauce Base
200
g
Butter
2
Onion(s),
finely sliced
400
g
Apple(s),
peeled, cut into pieces
120
g
Celeriac,
peeled, cut into pieces
1
tsp
Sugar
500
ml
Red wine
500
ml
Vegetable stock
1
small pinch(es)
Ginger powder
1
small pinch(es)
Cinnamon
1
small pinch(es)
Cloves
2
pinch(es)
Marjoram, dried
Salt and pepper
Method
1.
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.
2.
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.
3.
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.
4.
Add the QimiQ Sauce Base and spices and season to taste with salt and pepper. Blend smooth using an immersion blender.
