Egg liqueur and apple compote with meringue

Name: Egg liqueur and apple compote with meringue
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large sour apples (e.g. Elstar; approx. 800 g); 4-5 Tbsp + 60 g icing sugar; 1 package Bourbon vanilla sugar; 1 TEASPOON Cornstarch; 100 ml Advocaat (alternatively ready-made vanilla sauce); 250–300 g Vanilla Yoghurt; 2 fresh protein; 7-10 Tbsp Melissa

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large sour apples (e.g. Elstar; approx. 800 g)
4-5 Tbsp + 60 g icing sugar
1 package Bourbon vanilla sugar
1 TEASPOON Cornstarch
100 ml Advocaat (alternatively ready-made vanilla sauce)
250–300 g Vanilla Yoghurt
2 fresh protein
7-10 Tbsp Melissa

Directions

1
Peel, quarter, core and cut apples into pieces. Bring to the boil with 4-5 tbsp. icing sugar, vanilla sugar and 4-5 tbsp. water. Cover and cook over medium heat for about 5 minutes. Mix starch with 1 tablespoon of water.
2
Stir into the apples and simmer for about 1 minute. Stir in egg liqueur. Let the compote cool down.
3
Put half of the compote into four ovenproof moulds (approx. 200 ml each). Stir yoghurt until smooth and spread on top. Coat with the rest of the compote.
4
Beat the egg whites until stiff, adding 60 g icing sugar at the end. Place the meringue mixture on the compote and carefully brown with a kitchen gas burner (or see tip). Decorate with melissa and serve immediately.