Cinnamon Mousse on Applesauce

In a small saucepan boil 100 ml (approximately 3 1/2 ounces) of water with 5 tablespoons sugar and broken cinnamon sticks, stirring until the sugar has dissolved. Boil until syrupy and reduced to 2 tablespoons.

In a bowl, soak the gelatin with a little cold water until softened, then squeeze to remove excess water.

Strain the syrup through a sieve into a heatproof bowl set over a hot water bath, add the egg yolks and beat until thick and creamy, stir in the squeezed gelatin and heat until dissolved. Cool to room temperature.

Whip the cream and fold into the cooled cinnamon cream, spoon into a bowl and refrigerate until set.

Peel 1 apple and using a small melon baller, cut out small balls. Transfer to a bowl, drizzle with lemon juice and set aside. Cut the remaining apple pulp into small pieces and place in a saucepan.

Peel, quarter and core the second apple and cut the flesh into small pieces and add to the pot with the other apple pieces, vanilla sugar, 2 tablespoons sugar, remaining lemon juice and half of the apple juice. Cook until the mixture is soft and turns to applesauce, about 20 minutes. Pass the applesauce through a sieve and add up to 4 tablespoons of the remaining apple juice stirring until slightly thinned. 

In a small saucepan, heat 4 tablespoons apple juice with the red currant jelly and 1 tablespoon sugar. Add the small apple balls and cook, tossing until softened but not falling apart, about 5 minutes. 

To serve, spoon the applesauce onto two plates and spread the apple balls on it.