Red currant mousse

Serves 4

For the red wine apple
150 ml red wine
4 tbsp redcurrant syrup
2 cloves
1/2 cinnamon stick
1 pc star anise
4 small apples

For the redcurrant mousse
4 sheets gelatine
4 egg yolks
2 tbsp sugar
1 tbsp currant brandy
6 tbsp redcurrant jam
4 tbsp natural yoghurt
300 ml whipped cream
8 walnuts, roasted
4 tbsp apple peel, deep-fried

Red wine apple
Put the red wine in a pot with the redcurrant syrup and the spices.
Reduce to 1/3, strain and cool.
Peel the apples, cut them in half and remove the core.
Drizzle with the red wine reduction and steam at 100°C for 10 minutes, cool.

Currant mousse
Soak the gelatine leaves in cold water.
Beat the egg yolks with the sugar in a mixing bowl in a warm bain-marie until frothy.
Melt the squeezed gelatine in it. Add the redcurrant schnapps and beat in a mixer until cold.
Fold in the jam and the natural yoghurt.
Carefully fold in the whipped cream.
Spread the redcurrant mousse in a shallow mould and chill for 2 hours.

Finishing
Place the red wine apple on a plate.
Form 2 mousse curls with a tablespoon and place on top of the apples.
Serve with toasted walnuts and deep-fried apple skins.