Apple Cream with Almond Cookies

For the apple cream with almond cookies, first prepare the cookie.

Beat the eggs with the granulated sugar, vanilla sugar and lemon zest over a hot water bath until thick and fluffy.

Remove from the water bath and continue beating until the mixture is cold.

Then fold in the almonds and flour, fill into a piping bag and pipe biscuits onto the baking tray lined with baking paper.

Bake in the preheated oven at 170°C convection oven for 12 minutes.

Remove the biscuits from the baking tray while still hot and leave to cool on a kitchen rack. Pre-cool the dessert glasses.

For the cream, mix curd cheese with yolks, salt, powdered sugar, lemon juice and zest, rum and vanilla sugar until smooth.

Whip the cream until stiff, peel the apples, tear finely and fold both into the curd cream. Divide into dessert glasses and chill.

Before serving, garnish with mint leaves and halved almond biscuits. Serve the remaining almond biscuits separately with the apple cream.

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