Apple Juice Cream/Pudding

I tasted this dessert in Switzerland (Oct 06) when my aunt (Erna Furter) made it, because she said that after Raclette with all that cheese the fruity dessert was a refreshing.

I copied the recipe from her old cool looking cookbook and translated it into English. I guess after living for over 80 years you accumulate quite a few recipes.

2.5 cups (600 ml) apple juice
2 tbsp cornstarch
  • Mix cornstarch into apple juice and
  • bring to a boil
2 eggs
1-2 tbsp sugar
  • mix eggs and sugar
 
  • Pour apple juice over eggs and
  • mix
  • return to heat and
  • bring just to a boil
  • then remove from heat
  • let mixture cool
Note:
I have discovered that you can basically
  • put all ingredients, except the whip cream in a pan on the stove
  • mix it with a whisk
  • bring to a boil
  • remove from heat
  • cool in fridge until cold or whip cream will melt
½-1 cup whipped cream
  • whip the cream and
  • blend into cooled apple juice mixture

 


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