1 dl apple juice
2 dl sugar
2 egg yolks
1 tbsp cognac
1 tsp cardamon
2 dl cranberry purée
1 dl apple purée
5 dl whipped cream
Boil the apple juice and sugar in the kettle. Beat the yolks in a warm water bath until frothy. Pour the warm sugar-apple juice mixture into the egg yolks as a string and keep on whisking until the mixture thickens. Let the mixture cool down. Whip the cream and spice it with cognac and cardamon. Mix the cranberry purée and apple purée with the egg froth and add the whipped cream. Pour the mixture into round mould. Let the sorbet freeze in the freezer till the next day. Pour the sorbet on the serving plate. Let it soften a bit for an half an hour before serving. Garnish the sorbet with cranberries or cranberry sauce (4 dl cranberries mixed with 2 dl sugar and 2 dl water).