Cinnamon Parfait on Apple Sauce

Reduce water, sugar and the broken cinnamon sticks over very low fire to the mass of 1 tablespoon. It is very, very important that the reduction is done slowly, so that the sugar does not crystallize and the full cinnamon aroma can develop. It is helpful to use as small a pan as possible and a controlled heat.

Whip cream by hand in a cold baking bowl with a whisk until stiff and refrigerate until ready to use.

Strain cinnamon syrup through a fine sieve into a large enough bowl, cool briefly, add egg yolks and beat with a mixer or whisk until creamy. Next, accurately fold in the whipped cream.

Pour the mixture into the mold, smooth the surface, cover with the lid or aluminum foil and put the mold in the freezer for 6 hours. Rinse the apple, remove the stem and core. Cut the apple into small pieces, add the sugar, the cut vanilla pod and the juice of half a lemon and make a puree with the lid closed on a low heat. Then spread this applesauce through a fine wire sieve, which is best done with the round of a small ladle. Extend the applesauce with a little mineral water to make a thick sauce and refrigerate.

Before serving, place the mold briefly in hot water to make the parfait easier to turn out onto the cutting board.

Pour the apple sauce into the center of large plates, place the parfait in sc

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