Ice Wine Lasagna on Cranberry Sauce

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Pancake dough:


Cranberry mirror:

For garnish:


50 min. (without resting time), elaborate Prepare potatoes not too soft, then peel and finely grate.

Cut shallot into very small pieces and sauté until translucent, mix with the remaining dough ingredients and mix briefly with a hand mixer. Rest the dough for half an hour. Bake 4 pancakes in a suitable frying pan in clarified butter (one pancake should be a little bit bigger).

Cover the gratin dish with cling film, place the pancake that is a little bit bigger on the edge and spread it with the pâté. Place the next pancake on top. Heat some whipped cream and dolcelatte, add a dash of ice wine to make it spreadable, cool. Fold in 2 tbsp whipped cream and spread. Spread the amount on the pancake. Place the next pancake on top. Heat some whipped cream and melted cheese, add chopped nuts, make spreadable with a little bit of ice wine and cool. Fold in 2 tablespoons of whipped cream again, season and spread on the pancake. Place the last pancake on top, weigh everything down a little and leave to cool for a while.

To serve, reduce cranberries with ice wine, season with a splash of balsamic vinegar at the end.

Arrange cranberry sauce on plates. Turn out gratin dish. Top with very thinly sliced apples and cover with ice wine jelly. Allow jelly to set briefly. Cut open, a

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