Remove skin from apples, cut in half lengthwise and remove core. Boil apple juice, put apples in with cut side down and cook until soft, turning occasionally. Drain apples in a sieve and set aside to cool. Make the quince jelly in a water bath until a little runny but not hot, then stir until smooth. Whip the egg whites until stiff, add the vanilla sugar and finally the quince jelly by the spoonful. Place the cooled apple halves, cut side up, in a baking dish and sprinkle with cinnamon sugar. Place a scoop of vanilla ice cream on each apple half. Fill the egg mixture into a piping bag (star nozzle 8 or 10) and cover the ice cream and the apple completely. Bake in the middle of the heated oven at 240 °C for about 4 minutes.
For the elderberry sauce: lightly whisk the sugar, white wine, water and the cardamom powder until the liquid is reduced to about 100 ml. Then stir in the black elderberry jelly and bring to the boil briefly, repeatedly.
Arrange the elderberry sauce as a sauce level on plates, garnish with a few dabs of cream or possibly the rest of the whipped egg mixture as well as some lemon balm leaves. Place 2 apple snowballs in the middle of the sauce level and bring to the table on the spot.
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