More Swiss cuisine on the menu, as I’m presenting my second dish for the Swiss Food Discovery – a very traditional apple cider custard from Thurgau. Thurgau, a canton in the east of Switzerland, has an extensive fruit growing tradition and hosts more than two thirds of the domestic apple orchards. This light and airy dessert is a true autumn celebration of freshly pressed apple cider. In my version, the custard is paired with an apple cider reduction and multigrain crumbles.
Solve 2 tbsp cornstarch in 50 ml apple cider. Add another 450 ml apple cider, 50 g sugar, 3 eggs and the juice of one lemon. Allow to thicken on medium heat. Be sure to stir constantly, or you’ll end up with scrambled eggs. Strain through a sieve, cover the surface with cling film and leave to cool completely in the fridge. Gently fold in 100 ml whipped cream.
Reduce 200 ml apple cider with 30 g sugar and 1 tsp cinnamon until sticky. Allow to cool somewhat.
Lightly caramelize 50 g sugar in 75 g butter. Add 150 ml wheat, oat, barley, spelt and millet flakes and 50 g ground hazelnuts.
Serve the custard and reduction on some crumble. Decorate with chrysanthemum petals.
This week’s savory dish is presented by Diego from Swiss Food Review CH.