Walnut Parfait on Raspberry Mirror – Tarte Aux Pommes – Mousse Au Chocolat

Roughly chop the walnuts, dust them with powdered sugar in a pan and caramelize them briefly. Chill the nuts. Beat the egg yolks until frothy. Let the sugar and water boil for about 1 minute and whip under the egg foam while hot. Beat the egg mixture in an ice water bath until the foam is whitish. Fold the nuts, the liqueur and the very stiff whipped cream into the cold mixture. Rinse a loaf pan with cold water. Pour in the mass. Tap the mold 2-3 times on the table to let the air bubbles out. Let the ice freeze overnight. Put in the fridge about 30 minutes before serving.

Bring the raspberries to the boil briefly with 1 tablespoon of sugar and 1 cl of framboise. Then strain the raspberries through a sieve and let them cool.

Wash and peel apples. Cut into apple wedges and mix immediately with lemon juice and sugar. Knead the low-fat quark, milk, oil, flour, baking powder and sugar to form a smooth dough. Roll out the dough round (approx. 28 cm diameter) on a floured work surface. Line a tart pan (diameter 26 cm) that has been greased and dusted with flour. Spread the apple wedges on the floor. Bake in a preheated oven (200 degrees) for about 35 minutes until golden brown. Heat the calvados and jelly and brush the tart with them after baking. Let cool and sprinkle with cinnamon sugar before serving.

Separate the eggs. Beat the egg white and cream separately until stiff. Melt the butter with the chocolate carefully in a hot water bath. Beat the egg yolks in a bowl with a medium level tablespoon of hot water until creamy, then stir in the sugar until the mixture is light and creamy. Fold in the melted chocolate, then fold in the egg whites and cream. Chill in the refrigerator for at least 3 hours.