Tip: Process apples immediately after peeling so that they do not turn brown.
Rinse apples, cut out the core. Cut apples diagonally into 1/2 cm slices and rub with juice of one lemon. Mix coconut and white bread crumbs. Heat oil in a shallow frying pan. Bread the apple rings in flour, beaten egg and finally in the coconut-crumb mixture, bake in hot oil, drain the baked apple rings on kitchen roll.
For the sauce: bring the cream with the sea buckthorn juice to the boil and simmer for 2-3 minutes. In a kettle, whisk egg yolks and sugar until creamy. Add the cream and sea buckthorn juice mixture and pull off “to the rose” while stirring throughout. Finally, add the juice of one lemon.
Spread sauce evenly on plates, place baked apple rings on top and garnish with lemon balm.
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