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3 large apples
3 tablespoons sugar, some lemon juice
4 leaves gelatin
250 ml whipping cream
50 g raisins
3 tablespoons rum
120 g blueberries or raspberries
1 egg white
30 g granulated sugar
1/2 sachet vanilla sugar
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Pare, core and quarter apples. Cook together with sugar, lemon juice and little water until tender and puree. Soak gelatin in cold water, squeeze it out well and fold in one half of the pureed mixture. Add the rum-marinated raisins, whip the cream and fold in the cooled apple cream. Fill in glasses, sprinkle with berries and fill in the rest of the apple puree. You should now have a nice colour pattern.
Beat the egg white, add sugar and vanilla sugar and beat again until stiff. Fill in a pastry bag with a spout to decorate and bake at 220° C.
Please use heat-resistant glasses.