Apple-cinnamon parfait (2 persons)

Name: Apple-cinnamon parfait (2 persons)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 Eggs (size M); 125 g Whipped cream; 40 g Sugar; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 1 TABLESPOON Orange juice; 100 g Applesauce (a.d.glass); 2 small apples; 2 TABLESPOONS Lemon juice; 7-10 Tbsp cream tuff, mint leaves and cinnamon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 Eggs (size M)
125 g Whipped cream
40 g Sugar
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
1 TABLESPOON Orange juice
100 g Applesauce (a.d.glass)
2 small apples
2 TABLESPOONS Lemon juice
7-10 Tbsp cream tuff, mint leaves and cinnamon

Directions

1
Cut 2 strips (each approx. 10 by 30 cm) from paper. Place 1 strip around each soufflé dish and fasten it (e.g. paper clip or Sellotape). Let the paper protrude approx. 4 cm beyond the edge of the mould.
2
Separate the eggs for the cream. Beat the egg whites and cream separately until stiff. Beat the egg yolks, 30 g sugar and vanillin sugar in a hot water bath until foamy. Then beat until cold. Add cinnamon and orange juice.
3
First fold in cream, then apple sauce and beaten egg white. Pour the cream into prepared moulds. Freeze for approx. 6 hours, then remove the paper. In the meantime wash and quarter apples, remove core.
4
Cut the flesh into small pieces. Melt the remaining sugar until golden brown. Deglaze with lemon juice. Turn apple pieces in it, let cool down. Serve soufflé with prepared apples, cream tuff, mint leaves and cinnamon dusting.