Calvados Cream with Apple Compote

For the cream, soak the gelatin in cold water. Soak the raisins in Calvados. Beat egg yolks with powdered sugar and vanilla pulp until creamy. Fold in lemon zest and juice. Allow gelatine to melt at low temperature and fold in quickly. Add drained curd cheese and raisins with Calvados and stir well. Leave to cool for 20 minutes. Whip the cream until stiff and fold into the curd cream.

Put the cream in a large bowl and leave to cool for 4-5 hours (or overnight) with the lid closed.

For the apple compote, thinly peel half of the lemon peel, squeeze out the juice. Peel, quarter and core the apples. Cut into rough cubes and mix on the spot with juice of one lemon. Peel ginger, dice very finely and make 200 ml with vanilla sugar, apple juice, sugar and cider. Add apple cubes and lemon peel and make with closed lid for 5 min on medium heat. Pour the compote into a large enough bowl and set aside to cool. Just before serving, remove the lemon peel. Bring the Calvados cream to the table with the apple compote.

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