Watermelon Layer Dessert

Ingredients

• 450 g apples (3 apples; e.g., Boskop)
• 1 Organic lemon
• 100 ml apple juice
• 0.5 cinnamon stick
• 30 g Honey (2 tbsp)
• 100 g watermelon flesh
• 1 tsp locust bean gum
• 75 g whipping cream
• 1 tbsp powdered sugar from birch sugar

Instructions

1. 1.

   Peel, core, and cut apples into large pieces. Wash the lemon hot, pat dry, grate the zest, and squeeze out the juice.

2. 2.

   Heat apple juice, cinnamon stick, honey, lemon zest, and juice in a pot over medium heat and reduce for 2–3 minutes. Add apple pieces and cook until soft in about 10 minutes.

3. 3.

   Remove the cinnamon stick, roughly puree the compote, fill four glasses, and let cool.

4. 4.

   If desired, core the watermelon and puree the flesh. Dissolve locust bean gum in 50 ml water and mix with the watermelon purée.

5. 5.

   Whip cream with powdered sugar until stiff and spread over the apple compote. Pour the watermelon purée on top and refrigerate for 2 hours.