Chocolate mousse with granita of apple and mint meringue

Bring the wine to the boil with the sugar and let the sugar roast while stirring. Let the whole cook gently for 10 minutes in an open pan.

Peel the apples, halve and remove the core. Cut the apple into small pieces and puree with a small dash of wine syrup in the food processor.

Pour the rest of the wine syrup through the spout. Put the mixture in a deep-freeze box, allow to cool and let freeze in the freezer in 4-5 hours.

Spoon every hour with a fork to prevent the formation of coarse ice crystals.

Preheat the oven to 100 ° C.

Split 2 eggs and put the protein in a fat-free bowl. Beat it with the sugar with a mixer.

While spooning, add the sugar and lemon juice spoon to spoon until the egg whites are creamy and shiny and form firm peaks.

Crumble the mint. Put the protein foam in the piping bag. Spray 8 potty stripes of 10 cm on a baking sheet covered with parchment paper. Sprinkle with the mint.

Bake in the oven for about 60 minutes until tender, until the top and bottom of the egg white foam (meringue) are dry and you can easily remove the lines from the baking sheet.

In a saucepan with a thick bottom, bring the sugar to the boil with liqueur and espresso coffee and let it boil down to syrup.

Split the eggs. Beat in a large bowl all the egg yolk with a mixer until the egg yolk turns pale yellow and runs like a ribbon from the mixer.

Put the hot syrup drop by drop while mixing carefully at the egg yolks and continue to mix until the whole has become cold again.

Break the chocolate into small pieces and put in a refractory bowl or pan that fits exactly in a pan. Bring a pot of water to the boil and turn down the heat.

Hang the bowl or pan with chocolate in the pan and let the chocolate melt gently with stirring. The bowl or pan must not touch the water.

Allow the melted chocolate to cool down and stir in portions through the egg yolk. Beat the whipped cream until stiff and carefully fold through the chocolate mixture.

Let the chocolate mixture stiffen in the refrigerator for about 2 hours.

Using 2 spoons dipped in hot water, create egg-shaped balls from the chocolate mousse and spread over plates.

Using an ice cream scoop, scoop an apple grenita slice and place it next to the mousse. Serve the meringue on the chocolate mousse.