Preparation

For starters, 8 Jonathan apples will be peeled. Dig out the middle of the apples deep enough to make room for the filling. Make a syrup from a cup of sugar and 2 cups of water and a vanilla stick. When the syrup starts to boil, put the apples in the contents and cover with a lid and over low heat and leave until the apples are soft.

On a slightly deep plate, remove the boiled apples, and let the syrup boil until it thickens and becomes sticky, then pour between the apples on the plate. The apple holes will be filled with strawberry jam. From 3 yolks with a little salt and 5 tablespoons of sugar mix very well until the contents begin to lighten in color (to be frothy). Add a tablespoon of flour and seeds from a vanilla bean and half a liter of milk, then bring to a boil. Stirring constantly, boil until you get a thick enough cream. Allow to cool slightly and pour over the apple syrup. From 3 egg whites, a cup of sugar and a pinch of baking powder and a teaspoon of lemon juice on the steam beat until a hard and thick foam results. When the foam is ready, spread the foam on each of the apples, as a lid and serve cold. It is a combination of flavors and a refreshing dessert.