Apple and cinnamon parfait (2 people)

For 2 people
  • 2 eggs (size M)
  • 125 g whipped cream
  • 40 g Sugar
  • 1 packet vanillin sugar
  • 1/2 TL Cinnamon
  • 1 EL orange juice
  • 100 g Applesauce (adGlas)
  • 2 small Apples
  • 2 EL Lemon juice
  • Cream tuff, mint flakes and cinnamon
40 minutes
Cut 2 strips (approx. 10 by 30 cm each) out of paper. Place 1 strip around each of the soufflé molds and secure (e.g. paper clip or scotch tape). Let the paper protrude approx. 4 cm over the edge of the form.
Separate the eggs for the cream. Beat egg white and cream separately until stiff. Beat the egg yolks, 30 g sugar and vanillin sugar in a hot water bath until frothy. Then beat cold. Add cinnamon and orange juice.
First fold in cream, then apple sauce and egg whites. Pour the cream into prepared molds. Approx. Freeze for 6 hours, then loosen the paper. In the meantime, wash and quarter the apples and remove the core.
Cut the pulp into small pieces. Melt the remaining sugar until golden brown. Deglaze with lemon juice. Turn the apple pieces in it, let cool. Serve dusted with the prepared apples, cream tuff, mint leaves and cinnamon soufflé.
1 person approx:
  • 470 kcal
  • 1970 kJ
  • 10 g protein
  • 27 g fat
  • 48 g carbohydrates


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