Apple and cinnamon parfait

For 4 people
  • 4 eggs (size M)
  • 250 g whipped cream
  • 60 g + 1 tbsp sugar
  • 1 packet vanillin sugar
  • 1/2 TL Cinnamon
  • 2 EL orange juice
  • 200 g applesauce (glass)
  • 1 smaller Apple
  • 4 EL Lemon juice
  • Cream and mint
  • for decoration
  • Parchment paper
40 minutes
light
1.
From the paper 4 strips (approx. 10 x 35 cm). Place a strip around a soufflé mold (approx. 150 ml each, approx. 9 cm in diameter) so that it is approx. 5 cm above the edge of the mold. Glue or tie in place
2.
Separate eggs. Beat egg white and cream separately until stiff. Beat the egg yolks, 60 g sugar, vanilla sugar and 1/2 teaspoon cinnamon in a hot water bath until frothy. Add orange juice. First fold in applesauce, then cream and finally egg whites. Fill into the molds and freeze for at least 6 hours.
3.
Wash, quarter and core the apple.Cut the pulp into small pieces. Melt 1 tbsp sugar. Deglaze with lemon juice. Turn the apple briefly in it and let it cool.
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
1 person approx:
  • 460 kcal
  • 1930 kJ
  • 10 g protein
  • 27 g fat
  • 40 g carbohydrates

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