Cinnamon Mousse over Apple Compote

Ingredients

• 8 Tbsp sugar
• 2 Cinnamon sticks
• 1 sheet white gelatin
• 2 egg yolks
• 6 tbsp whipping cream
• 400 g apples (2 apples)
• 1 packet vanilla sugar
• juice of 1 lemon
• 200 ml apple juice
• 1 tbsp rosehip pulp
• cinnamon for dusting

Instructions

1. 1.

   In a small pot, bring 100 ml water with 5 tbsp sugar and broken cinnamon sticks to a boil, then reduce to about 2 tbsp syrup.

2. 2.

   Soak gelatin in a little cold water.

3. 3.

   Pour the syrup through a sieve into a mixing bowl, add egg yolks, and whisk over a double boiler until thickened; fold in the softened gelatin.

4. 4.

   Whip cream stiffly and fold into the cooled cinnamon cream, then chill until set.

5. 5.

   Peel one apple and use a small melon baller to scoop balls; drizzle with lemon juice and set aside. Chop remaining apple flesh and place in a pot.

6. 6.

   Peel the second apple, quarter it, core it, chop the flesh and add to the pot along with vanilla sugar, 2 tbsp sugar, remaining lemon juice, and half of the apple juice; simmer for about 20 minutes until applesauce forms, strain through a sieve, then stir in the remaining apple juice (leaving 4 tbsp).

7. 7.

   In a small pan, mix the 4 tbsp apple juice with rosehip pulp and 1 tbsp sugar; add the apple balls and simmer gently for about 5 minutes.

8. 8.

   To serve, place the apple sauce on two plates, arrange apple balls over it, drizzle the apple-rosehip syrup, and use a wooden stick to create patterns.

9. 9.

   From the mousse, scoop small dollops with two tiny spoons and set them atop the sauce; dust with cinnamon before serving.