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  Recipe Home » Deserts » Apfelschaum (Apple Mousse)
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  Apfelschaum (Apple Mousse)
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 255
Ingredients:
3 large Tart apples, peeled, cored and sliced
3 Egg whites
Grated peel of 2 lemons
6 tbsp Sugar
1/4 liter White wine (1 cup plus 1 Tbsp)
For baking:
30 g Butter (2 Tbsp)
2 tbsp Sugar
Instructions:
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
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