Description
Das Zwetschkensülzchen mit Marzipansauce wird in kleinen Förmchen zubereitet. Das Rezept für die Sauce wird mit einem Stabmixer aufgeschlagen. Schnelle und Einfache Sulz Rezepte.
Ingredients
Scale
- 1 kg Zwetschken (plums)
- 100 g Kristallzucker (granulated sugar)
- 125 ml Rotwein (red wine)
- 1 Stk Zimtstange (cinnamon stick)
- 8 Bl Gelatine (sheets of gelatin)
- 125 ml Milch (milk) for the marzipan sauce
- 70 g Rohmarzipan (raw marzipan)
- 3 Stk Eier (eggs) for the marzipan sauce
- 50 g Honig (honey) for the marzipan sauce
- 125 ml Schlagobers (heavy cream) for the marzipan sauce
- 1 Stk Zitrone, Saft (juice of 1 lemon)
- 1 Stk Orange, Saft (juice of 1 orange)
Instructions
- Prepare several small molds or ramekins by rinsing them thoroughly with cold water. Place the molds in the refrigerator to chill until you are ready to use them. This will help the sülzchen release easily later.
- Wash the Zwetschken (plums) thoroughly, then cut them in half and remove the pits. Place the halved plums in a large mixing bowl. Sprinkle the granulated sugar over the plums and mix gently to coat all the fruit evenly. Allow the plums to macerate in the sugar for about 20 minutes, so they release some of their juices and absorb the sweetness.
- After the plums have rested, add the red wine, cinnamon stick, freshly squeezed lemon juice, and orange juice to the bowl. Stir to combine, then transfer the mixture to a large saucepan. Set the saucepan over low heat and gently simmer the plums until they are just tender but still hold their shape. Stir occasionally and keep an eye on them to avoid overcooking.
- While the plums are cooking, soak the gelatin sheets in a bowl of cold water for about 5 minutes, or until softened. When the plums are finished cooking, pour the entire mixture into a fine mesh sieve set over a large bowl to separate the fruit from the liquid. Be sure to collect all the juices—there should be about 300 ml of liquid. If there is less, you can top up with a little water or wine.
- Gently squeeze the softened gelatin sheets to remove excess water. While the plum juice is still warm (but not boiling), add the gelatin to the juice and stir until completely dissolved. This will ensure the sülzchen sets properly.
- Begin layering the sülzchen: Spoon some of the cooked plums into the bottom of each chilled mold, then add a little of the gelatin-infused juice. Continue layering plums and juice until the molds are full, making sure the fruit is well distributed and covered by the liquid. Allow the molds to cool slightly at room temperature, then cover and refrigerate for at least 12 hours, or overnight, until completely set.
- To make the marzipan sauce, combine the milk, heavy cream (Schlagobers), and raw marzipan in a saucepan. Heat the mixture over medium heat, stirring continuously, until the marzipan is fully melted and the mixture comes to a gentle simmer. Remove from heat and use an immersion blender (Stabmixer) to blend until the sauce is smooth and frothy.
- In a separate bowl, whisk the eggs with the honey until smooth and well combined. While whisking constantly, slowly pour the hot marzipan-milk mixture into the egg and honey mixture. This will temper the eggs and prevent them from scrambling.
- Pour the combined mixture back into the saucepan. Cook gently over low heat, stirring constantly, until the sauce thickens to a creamy consistency. Do not allow the mixture to boil, as this could curdle the eggs. Once thickened, pour the sauce into a clean bowl and let it cool completely, then refrigerate until ready to serve.
- Just before serving, use the immersion blender again to whip up the marzipan sauce so it is light and airy. To unmold the sülzchen, briefly dip the molds in hot water, then run a thin knife around the edge and invert onto serving plates. Spoon the marzipan sauce generously around the sülzchen, garnish as desired, and serve immediately.
Notes
For best results, use ripe but firm plums (Zwetschken) to prevent them from falling apart during cooking. If you prefer a sweeter dessert, you can adjust the amount of sugar or honey to taste. The marzipan sauce can be prepared in advance and kept chilled until serving. To ensure the sülzchen releases easily from the molds, make sure they are well chilled and briefly dipped in hot water before unmolding. If you do not have an immersion blender, a regular blender can be used for the marzipan sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg