Cider Soup with Cinnamon Parfait - Cidersoppa med kanelparfait

CIDER SOUP WITH CINNAMON PARFAIT

Cidersoppa med kanelparfait

Serves 4 to 5

3 apples

½ vanilla pod

2½ cups apple cider

fresh juice from 1 lemon

0.2 cup sugar

1 tablespoon potato starch

lemon balm for decoration

Cinnamon parfait:

2 egg yolks

0.2 cup powdered sugar

0.8 cup heavy cream

1½ teaspoon ground cinnamon

Start with the parfait. Beat egg yolks and powdered sugar until light and fluffy. Beat the cream. Mix egg batter with cream and cinnamon and pour it all in a pan with 4 cups capacity. Cover and put in the freezer for at least 4 hours.

Pour apple cider, fresh lemon juice and sugar in a saucepan. Split the vanilla pod and scrape out the seeds. Place them and the pod in the saucepan. Core and finely dice the apples (peel them first if you think it's necessary). Put the apples in the saucepan and boil it all over low heat for about 5 to 6 minutes.

Take up the pod. Stir the potato starch with water and stir the thickening into the soup, then bring just to boiling point, then remove from heat. 

Take out the parfait about 15 minutes before serving the soup. Spoon it up into the soup Bowls and decorate with lemon balm.

Enjoy!

Bella