Pineapple and apple parfait with steamed apple slices
easy
40 mins
40 mins
Ingredients
- 1 can(s) (236 ml; extract weight: 140 g) Pineapple rings
- 750 g red-baked apples (e.g. Jonagold or Elstar)
- 4 TABLESPOONS Lemon juice
- 4 Egg yolk (size M)
- 75 g Sugar
- 200 g Whipped cream
- 1 package Vanillin sugar
- 1/2 package (50 g) grated coconut
- 7-10 Tbsp Cinnamon
- 7-10 Tbsp Melissa leaves for the
- 7-10 Tbsp Garnish
Directions
- 1
Drain the pineapple rings and collect the juice. Cut the pineapple into small pieces. Wash 250 g apples, quarter them and remove the core. Dice the apples and sprinkle with 1 tablespoon of lemon juice.
- 2
Whisk egg yolk and sugar in a hot water bath until thick and frothy. Add 2 tablespoons pineapple juice. Remove bowl from water bath and stir the mixture until cold. Add the pineapple and apple pieces. Whip cream until stiff and fold in.
- 3
Pour the mixture into 4 small moulds (each with a capacity of approx. 250 ml) and freeze overnight (but at least 4 hours). For the steamed apple slices, wash the remaining apples, quarter them, core them and cut them into narrow slices.
- 4
Bring 1/8 litre water with remaining lemon juice and vanillin sugar to the boil and stew the apple slices in it for about 5 minutes at low heat. Then drain well and let cool off. Let the parfaits thaw a little.
- 5
Arrange apple slices with the parfaits. Sprinkle with grated coconut and cinnamon and serve garnished with lemon balm leaves.
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