|1 tbsp||Lemon peel|
|1 packet||Vanilla Pudding Powder|
|4 tbsp||Calvados Apple Brand|
|6 tbsp||Eggs Liqueur|
Apple fruit jelly with egg liqueur is a fruity apple dessert, which is combined with an aromatic cream of vanilla pudding and egg liqueur. For the apple fruit jelly I used bitter tasting Boskop apples. Peel the apples, remove the core and cut the apples into small cubes. In a saucepan, boil the cider with 3 tablespoons of sugar, half a cinnamon stick and a piece of lemon zest of an untreated organic lemon. Add the apples, cover with a lid, lower the temperature to medium and cook the apple fruit jelly softly for about 8-10 minutes. Remove cinnamon stick and lemon peel. Mix half a packet of vanilla pudding powder (approx. 20 g) with 2 tablespoons of Calvados until smooth. Bring the apple groats to the boil again briefly and thicken with the vanilla pudding powder. Pour the apple fruit jelly into glasses and let cool. Bring milk to the boil for the cream. Mix half a packet of vanilla pudding powder with 1 tbsp sugar and stir with 2 tbsp calvados until smooth, stir into milk and cook for about 1 minute. Remove the vanilla pudding from the heat, stir in the cream and egg liqueur and allow to cool, stirring occasionally. Spread the egg liqueur cream over the apple fruit jelly. Place apple groats with egg liqueur in the fridge until serving and sprinkle with some cinnamon shortly before serving.