Apple-cinnamon parfait (4 persons)

Name: Apple-cinnamon parfait (4 persons)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs (size M); 250 g Whipped cream; 80 g Sugar; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 2 TABLESPOONS Orange juice; 200 g Applesauce (from the glass); 2 small apples; 4 TABLESPOONS Lemon juice; 7-10 Tbsp cream tuff, mint leaves and cinnamon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs (size M)
250 g Whipped cream
80 g Sugar
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
2 TABLESPOONS Orange juice
200 g Applesauce (from the glass)
2 small apples
4 TABLESPOONS Lemon juice
7-10 Tbsp cream tuff, mint leaves and cinnamon

Directions

1
Cut 4 strips of paper about 10 by 30 cm long. Place 1 strip firmly 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, 60 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 finally beaten egg white. Pour the cream into 4 prepared moulds. Freeze for approx. 6 hours, then carefully 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 a little cinnamon dusting.