Mini Apple Tarte Flambée with Käschde Ice Cream

Mix the crème fraîche with the pulp of the scraped-out vanilla pods and 70 g of brown sugar and apply to the tarte flambée base, not too thin! Then cut the apples into wafer-thin slices and cover the cake evenly with them. Sprinkle the whole thing with cinnamon and sugar and bake in the oven at 350 degrees top and bottom heat. Then sprinkle the calvados / rum mixture over it, ignite and eat immediately.

Beat the egg yolks and 150 g sugar until creamy. Scrape the vanilla pulp from the pod and bring to the boil with the milk. Using a ladle, slowly add the boiled milk to the egg and sugar mixture, stirring constantly. Return this cream to the pan and keep stirring. Then stir everything lukewarm with the hand mixer. Then mix in the chestnut puree and rum and cool everything well.

Beat the 2 egg whites with 50 g sugar to a very stiff egg white. Stir carefully into the chestnut cream. Whip the cream until stiff and fold in carefully. Pour the finished mass into small molds and let freeze at -18 degrees for at least 3 to 4 hours, preferably overnight. Incidentally, you can better remove the parfaits from the mold if you have previously placed a piece of cling film between the mold and the mass.