Yield: 4 servings
|1||1/2 inch pie cinnamon stick|
|¼ teaspoon||Freshly grated nutmeg|
|2 larges||Granny Smith apples; peeled, cored and|
|; cut into thick|
|2 cups||Unsweetened apple juice|
|16||Canned or fresh black cherries|
|1½ cup||2% fat milk|
|1 teaspoon||Vanilla essence|
|2 tablespoons||Cornstarch mixed with 1/2 cup 2% fat milk|
|1 cup||Liquid egg substitute|
|½ cup||Brown sugar|
Pop: Put the cinnamon, cloves and nutmeg in a small coffee mill or blender and grind to a fine powder.
Place the apple rings in a medium sized saucepan, pour in the apple juice and water and cover. Bring to a boil, reduce the heat and simmer until apples are tender - about 5 minutes. A knife inserted into an apple ring should go in and come out easily. Transfer the apple rings to a small bowl, reserving the poaching liquid in the pan over very low heat. Add the cherries and let them heat through. Remove from heat, drain and set aside.
Pour about 1 inch of water into a medium sized saucepan, cover and bring to a point where the water is hot, but not at a breaking boil. There should be literally hundreds of little bubbles on the bottom of the pan. Pour the egg substitute and sugar into a medium sized copper bowl, set the bowl over the nearly boiling water and whisk the egg substitute until thick and frothy - about 5 minutes. If the liquid should begin to boil, just pull the pan off the heat until it settles down, otherwise the egg will curdle.
Pour the milk mixture in a thin stream into the frothy egg mixture and whisk until well incorporated - it should increase in volume dramatically.
To serve: Place 2 apple rings on a dessert plate, cover with the thickened custard and garnish with 4 artfully placed cherries. Put a small amount of the pop in a small fine mesh sieve and push gently through, covering the custard with an even dusting.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.