Apple Cream with Marinated Apples

Cut apple in half, remove core with a Parisian spoon. Cut the halves into fine slices. Rinse half of the lemons hot, dry well and grate the peel directly to the apples.

Squeeze all the lemons, add vanilla sugar to the juice of half the lemons, marinate the apples with it and leave to cool until serving.

Mix remaining juice of one lemon with egg, sugar, apple juice and cornstarch in a frying pan with a whisk. Bring to a gentle simmer while stirring. Spread through a sieve into a wide baking dish and cool.

Whip cream until stiff and fold into cold cream with yogurt. Set aside to cool until ready to serve.

Form apples into high bowls or glasses. Arrange the cream on top. Garnish with a few apple slices and caramelized pecans.

Caramelized pecans: Bring sugar and water to a boil in a small chrome steel pan and caramelize lightly. Add coarsely chopped nuts and cook, stirring, until nuts are coated with a layer of caramel. Tastes good not only in apple cream!

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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