Baked Apple with Christmas Stollen Parfait

Beat the yolks, egg and sugar until foamy.

Beat the whipped cream separately. Crumble the Christmas stollen with your hands into the egg mixture and perfume with a dash of straw.

Pour everything together into small molds (e.g., fir trees) and place in the freezer for 24 hours.

Preparation of baked apple:

1. remove the core from an apple and cut diagonally into slices.

Melt 30 g of butter in an ovenproof dish. Spread the apple slices evenly on it. Add 1 tbsp raisins. Sprinkle with a little bit of cinnamon and vanilla pulp.

3. pour apple juice. Drizzle apple slices with lemon juice, orange juice and calvados.

Cut a finger-thick slice from the top of the remaining 4 apples. Hollow out to about 1 cm wall thickness.

5. Heat 100 g butter, toast yeast bread crumbs (or brioche crumbs) in it until golden. Cool, add remaining cinnamon.

Crush the marzipan and mix with the remaining raisins in the yeast bread crumbs.

7. fill into the apples. Place apples on top of apple slices. Dust with enough powdered sugar.

8. top with remaining butter cut into pieces. Cook in heated oven at 180 degrees for about 30 minutes.

Preparation of wine cream:

Beat egg yolks and sugar on a water bath until creamy. Add white wine and apple juice while stirring.

Serving:

Put Christstollen parfait on the plate, put apples hot from the stove on plate.

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