Since at least 15 larger apples are required for the production of apple sauce for this dessert and you do not want to use a finished product, here the method without "long chopping" ... You can also fill this apple sauce - briefly heated again - in sterile screw-top jars for storage and use it for cakes or the like, if required.

When using a - usually already sweetened - finished product, decide the amount of sugar given here for pudding and snow only after trying it yourself. There is certainly less needed.

Line a rectangular shape approx. 8 x 20 cm on the bottom with baking paper. Since the original height of smaller box forms is usually only 5 - 6 cm, the form must be lined all around with the help of a strip of baking paper (or aluminum foil) and thus its height must be lengthened to at least 10 cm. In order for paper to adhere better, brush the shape very thinly with a little butter beforehand, it is not necessary with aluminum foil. Of course, you could also use a larger shape that doesn't have to be raised, but then the dessert would have become too flat for me. Please decide for yourself.

Put the applesauce together with sugar (for the finished product, see point 2), cinnamon, rum flavor, almonds and raisins in a saucepan and bring to the boil. Mix the vanilla pudding powder in a little water, stir into the boiling applesauce and boil the starch of the pudding powder over a reduced heat for about 2 minutes and let it thicken. But be careful, mass bubbles and splatters. Then pour everything into the prepared form and let it cool and set slightly.

Apple snow is actually made without gelatine. But since I wanted it - like the pudding - to be firm, it was inevitable. Since the instant gelatine attracts better when the mixture is not cold, put applesauce, sugar (for the finished product, see point 2), cinnamon and lemon juice in a saucepan and only heat it lukewarm over a very low heat, then stir in the gelatine and pour everything into a bowl . Whip the cream very stiff, immediately fold in the applesauce and spread the mixture over the pudding and smooth it out lightly. Put the mold in the refrigerator for at least 4 hours.

To serve, turn the mold upside down, remove the paper and cut the block into triangular portions or into thicker slices.

Just before serving, twist as many pearls out of the (washed) apple with a ball cutter as it gives. Dissolve the butter and sugar in a pan and gently cook and caramelize the pearls while rocking them back and forth.

The preparation time below takes into account the fact that you make your own applesauce with approx. 15 minutes of cooking time and 10 minutes of pressing-out time .... sounds long at first, but remember that you can do it again while the apples are in the oven do other work ......