Apple Cinnamon Parfait

Name: Apple Cinnamon Parfait
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs (Gr. M); 250 g Whipped cream; 60 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 2 TABLESPOONS Orange juice; 200 g Applesauce (glass); 1 small apple; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Cream and mint; 7-10 Tbsp for ornament; 7-10 Tbsp parchment paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
250 g Whipped cream
60 g + 1 tablespoon of sugar
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
2 TABLESPOONS Orange juice
200 g Applesauce (glass)
1 small apple
4 TABLESPOONS Lemon juice
7-10 Tbsp Cream and mint
7-10 Tbsp for ornament
7-10 Tbsp parchment paper

Directions

1
Cut 4 strips (approx. 10 x 35 cm) from the paper. Place one strip around each soufflé dish (approx. 150 ml capacity, approx. 9 cm Ø) so that it is approx. 5 cm above the edge of the dish. Glue or bind
2
Separate eggs. Whip egg whites and cream separately until stiff. Beat the egg yolks, 60 g sugar, vanillin sugar and 1/2 tsp cinnamon in a hot water bath until foamy. Add orange juice. Fold in applesauce first, then cream and finally beaten egg white. Fill into the moulds and freeze for at least 6 hours.
3
Wash, quarter and core the apple. Cut the flesh into small pieces. Melt 1 tablespoon of sugar. Deglaze with lemon juice. Turn the apple briefly and let it cool down.
4
Remove the paper from the parfait. Possibly smooth the edge with a hot knife. Dust the parfait with cinnamon. Decorate with apple, possibly cream and mint