Apple and cinnamon parfait

- 4 eggs (size M)
- 250 g s pan> whipped cream
- 60 g + 1 tbsp sugar
- 1 packet vanillin sugar li>
- 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
span> 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 li>
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