For the cinnamon parfait, stir 100 g sugar and egg yolks until frothy, while drizzling in the cinnamon. Make egg whites from egg white and salt. Add the rest of the sugar when the snow is half set. Then carefully mix the prepared egg yolk mixture with the egg whites. Finally, whip the cream until stiff and fold in. Let everything freeze in a bowl for at least three hours.
For the apple sauce, wash the apples, remove the stem and core. Chop the apples and put them in a saucepan. Add the sugar, the sliced vanilla pod and the lemon juice. Cover everything and cook on the smallest fire to a sauce. Then brush this applesauce through a fine wire sieve (which is best done with the rounding of a ladle). Extend the apple puree with a little mineral water to a thick sauce and chill.
Ingredients
Print Recipe
Pin Recipe