Baked Apple Parfait with Chocolate Sauce

For the baked apple parfait, cut out the core of 4 apples. Place apples on a baking sheet and insert 1/2 cinnamon stick into the opening. Add raisins and almond kernels. Pour rum, 3 tbsp maple syrup and white wine over apples. Roast in heated oven at 200 degrees / 25-a half hour. Then spread everything together through the whisk and cool.

2. leftovers. Remove peel from apples, quarter, core and cut into 1/2 cm cubes. Melt butter in frying pan and sauté apple pieces briefly. Deglaze with remaining maple syrup and set aside. Cool.

Beat egg yolks with sugar over water bath for 4-5 min until thick.

Now remove from the warm water bath and whisk in a saucepan over cold water bath until cooled, about 6-8 min. Whip the cream until stiff.

Stir the baked apple puree, cold apple cubes and Calvados into the whipped mixture. Gradually fold in whipped cream.

Pour parfait mixture into a baking dish lined with plastic wrap, cover with plastic wrap and place in freezer for 6 hours.

For the chocolate mousse, beat egg yolks with sugar, cocoa powder and milk over a boiling water bath for 5 minutes until creamy and thick.

Remove parfait from mold, fold in foil and cut into 2 cm thick pieces. Serve with the chocolate sauce and garnish with chocolate shavings.

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Tip: Feel free to use better chocolate – the more

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