Apfelschaum (apple mousse)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Tart apples, peeled, cored and sliced |
| 3 | Egg whites | |
| Grated peel of 2 lemons | ||
| 6 | tablespoons | Sugar |
| ¼ | litre | White wine (1 cup plus 1 Tbsp) |
| For baking: | ||
| 30 | grams | Butter (2 Tbsp) |
| 2 | tablespoons | Sugar |
Directions
Central Swabia
In the wine, stew the apples until tender and mushy. Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish (Jena Glass*), dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for about half an hour.
Serves 4.
((*Note: Jena Glass is similar to Pyrex. K.B.)) From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92