Apple Mousse with Apple and Barberry Compote

Apple mousse: For the applesauce, chop the apples into wedges. Sauté the apple slices with white wine, cloves and cinnamon stick until soft and pass through a sieve. Mix the cow’s milk with the agar-agar and let stand for ten minutes. Bring to a boil, stirring frequently, and remove from heat.

Repeat this process again so that the agar-agar can melt down around it. Allow the cow’s milk to cool a little, add the thick juice and the applesauce.

Allow to cool to about 30 °C, quickly fold in the whipped cream and season. Pour into a glass bowl and set aside to cool. Apple-barberry compote: Marinate the apple cubes and the barberries with thick juice and juice of one lemon.

Add the apple brandy.

Dressing: Cut gnocchi from the apple mousse with a spoon and offer on plates with the compote.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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