Pare and cut apples into segments, cover with wine and lemon juice, add sugar, lemon zest and simmer covered until soft. Spoon out apples and let syrup drip.

Dissolve starch in 1/2 cup of cooled syrup, pour carefully in the remaining boiling syrup, bring to a boil, put apples, mix and cool.

Place an apple Kissel layer in the glass salad bowl, then put cowberry, repeat layers, and put in a refrigerator.

Serve with cinnamon sauce (see the recipe).