Apfelschaum (Apple Mousse)

Title:
Apfelschaum (Apple Mousse)

Yield:
4 Servings

Categories:
Desserts,
German




Ingredients:





     3 lg Tart apples, peeled, cored


          -and sliced


     3    Egg whites


          Grated peel of 2 lemons


     6 tb Sugar


   1/4 l  White wine (1 cup plus 1


          -Tbsp)


          For baking:


    30 g  Butter (2 Tbsp)


     2 tb 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini