Aachener Printenauflauf with Apple Cinnamon Foam

1. cream butter in a baking bowl.

2. egg yolks and powdered sugar also creamy and then add to the butter form. Mix together.

3. melt the chopped dark chocolate in a container in a bain-marie.

Stir the not too hot chocolate into the egg-butter mixture. 5.

Whip the egg whites until very stiff, adding the sugar. Carefully fold into the rest of the mixture.

Fold in the ground almonds and the Printen spice.

Brush ten small ramekins with melted butter and fill to the brim with the mixture. 8.

8. bake in a water bath in the heated oven at 220 degrees for about 15 minutes.

In the meantime, whip the apple juice with the egg yolks and cinnamon powder in a bain-marie until thick and frothy.

Turn the Printenaufläufe out onto plates and pour on the apple and cinnamon foam. If desired, serve with whipped cream and dust with cinnamon powder.

Cook: Gerhard Gartner, Aachen **

Tip: Feel free to use better chocolate – the more delicious the result!

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