Apfelschaum (Apple Mousse)
desserts
3 large tart apples, peeled, cored and slic; ed
3 egg whites
1 grated peel of 2 lemons
6 tablespoon sugar
1/4 liter white wine (1 cup plus 1 tbsp)
1 for baking:
30 gm butter (2 tbsp)
2 tablespoon sugar
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
Yield: 4 servings