Felix's apple in a glass with a white cap

Ingredients for 6 servings:

• 6 apples
• 100 g raisins
• ½ tsp cinnamon
• 3 tbsp, heaped sugar, brown
• 600 ml water
• 4 sheets of gelatin
• 50 ml liqueur (baked apple liqueur) or Calvados
• 2 cups of cream
• 400 g cream yogurt
• 6 packs of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 50 minutes

Apple compote with cream and yogurt topping in a glass

First, soak the gelatin in cold water according to the package instructions. Peel and core the apples, then cut them into small pieces measuring 1 x 1 cm. Place the apples, water, raisins, cinnamon, and sugar in a saucepan and boil for about 5-10 minutes. The apple cubes should become translucent, but not fall apart. Dissolve the gelatin with a little of the apple juice and stir into the apples. Mix a little baked apple liqueur into the apples, if desired. You will have 1100-1200 ml of apple compote. Pour the apple mixture into glasses, leaving some space for the whipped cream. Refrigerate the glasses for several hours to cool. Whip the cream with the vanilla sugar until stiff peaks form, then mix into the yogurt. Pour the cream-yogurt mixture onto the apple mixture. Serve the dessert immediately or refrigerate for a while. If desired, garnish the dessert with apple chips.