Apple Compote with Raspberries and Snowflakes

Apples rinse, quarter, core, remove the peel and cut into slices. Immediately sprinkle with juice of one lemon. Bring apple juice with sugar and slit vanilla bean briefly to a boil. Poach the apples in the broth form and 5 min. Remove the vanilla pod. Mix cornstarch with a little water, add to the compote and bring to the boil.

Shape the compote into a bowl and cool. Rinse the raspberries, select them and garnish the compote with them.

Beat egg whites with powdered sugar until very stiff. In a large saucepan, bring water to a boil. Use a spoon to make dumplings from the whipped cream and let them slide into the hot water. Let the dumplings steep for 3 minutes at low temperature with closed lid. Take them out. Drain and place on the compote. Garnish with mint.

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