Apple and cinnamon parfait

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