1 Apple RUB on a small grater. Add 1 tbsp flour, 1 tsp sugar and 1 egg white of one egg, mix well. To fill a stack of 3 to 75g or, like me, in three small glass palocci. To put in 1.50 min at a power of 800-1000. Then turn on a saucer, pour honey, sprinkle with cinnamon and decorate with currants.

If you don't know what to do with the yolk, I propose to quickly prepare the mayonnaise. I watched the French transmission, now always do just so, all so simple and fast and everything is always: put the yolk in a convenient whipping with a whisk, a bowl, a little salt and add 1 tsp of mustard. And grind all manual Corolla. Then slowly slowly add vegetable refined oil (it is possible to experiment and get different tastes) and continue whisking and add the oil, not very effortlessly, until the mixture will change color to light, almost white, and not very thick. It takes roughly 100 grams, I poured straight from the bottle by eye, not measured out, then literally drop by drop add water, and continue whisking. 1 yolk is approximately 20 ml, and the final touch - a bit of a few drops of lemon juice or vinegar (preferably Apple), a little stir, and voila! Awesome tasty, and it'll take a few minutes!