Westphalian jelly
Westphalian jelly is a dessert of Westphalian cuisine made from a creamy cream and pumpernickel . Depending on the recipe, additional ingredients can be added or the basic ingredients can vary, with the pumpernickel remaining as a central component of the dish.
The only thing that this dish has in common with the jelly-like jelly is its name. A similar dish is the veiled peasant girl of the north German kitchen.
preparation
The classic Westphalian jelly is made from pumpernickel , whipped cream , quark and vanilla sugar as well as a fruit preparation such as cranberry compote or thickened sour cherries . The cream is whipped until stiff and mixed with the quark and vanilla sugar to make a cream. The pumpernickel is crumbled, then it is layered with the cream and the fruit and finally garnished with the fruit mass. The Pumpernickelbrösel can with a little rum or kirsch drizzled with dark chocolate are mixed.
In addition to this recipe, there are numerous other preparations in which, however, pumpernickel and a cream cream are always used. The pumpernickel can also be mixed with hazelnuts and caramelized , and a meringue can be added as an additional layer .
Web links
supporting documents
- ↑ a b c “Westphalian jelly” In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 40. ISBN 978-3-8313-2475-0 .
- ↑ Westfälische Götterspeise ( Memento from July 27, 2018 in the Internet Archive ) on the Westdeutscher Rundfunk website .
literature
- “Westfälische Götterspeise” In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 83. ISBN 978-3-8313-2475-0 .