Summary

Ingredients

• 500 g apples (Granny Smith), firm plums or ooseberries
• 250 ml water
• 120 g suar

For the cream: (ice cream)

• 2 egg (s)
• 2 egg yolks
• 1 tablespoon sugar
• 1 teaspoon vanilla sugar or cream stiffener
• 250 ml cream

For the meringue topping:

• 2 egg whites
• 100 g suar
• Butter for the mold

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Instructions

1. Peel, core and quarter apples or cut plums in half and stone or pluck the flower and stem from the gooseberries. Bring the water and sugar to the boil. Put in the fruit and cook half cooked over low heat. Drain the compote in a colander and place in a buttered tall, fire-proof dish.
2. Beat eggs and egg yolks with sugar and vanilla sugar until frothy, fold in the whipped cream and pour the cream onto the compote. Bake the dessert at 170 ° C for 15 minutes.
3. Beat the egg white until stiff, stir in the sugar and spread the meringue over the dessert. Bake for another 15 minutes at 120 ° until the meringue is golden yellow.
4. Serve warm, with sparkling wine.