4.6 oz Rougette, derinded & melted.
Juice of One Lemon
7 oz Whipping Cream
3.5 oz Flour, & Extra
2.6 oz Butter
4 tbsp Sugar
1/2 tsp Ground Cloves
1/4l Red Wine
4 tbsp Vanilla Sugar
4 Egg Yolks, 1 Egg, 1 Egg White
Whisk cheese, cream, 1 egg and flour together. Allow to rise for one hour. Whisk egg white and fold into batter.
Peel, core and slice apples. Drizzle with lemon juice and dip in flour, then in batter. Fry in hot butter, then toss in sugar and cloves.
Mix egg yolks, and sugar and place over boiling water and slowly add wine. When thick, pour over apples.