Peel and core the apples and cut into small pieces. Put the sugar, lemon juice, 0.5 g of cinnamon, raisins and rum into a pot and cook briefly. Add the apples and lightly simmer for approx. 5 minutes. Next, put the apples aside and allow them to cool.
Mix the flour, icing sugar and margarine and knead with the hands to sprinkle. Bake in the oven for approx. 10 minutes at 160 °C until golden yellow. Place the sprinkle and apples in layers in the glasses.
For the mousse, stir apple juice, canned applesauce, heavy cream, cream cheese, 4 g cinnamon and 4 g clove until smooth, pour through funnel & sieve into a 0.5 L iSi whipper, screw on 1 iSi cream charger and shake vigorously. Chill the filled device in the refrigerator for 1-2 hours and then distribute the mousse directly from the whipper on the pies.
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