Apfelschaum (Apple Mousse)

Title: Apfelschaum (Apple Mousse)
Categories: Desserts, German
Yield: 4 Servings

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
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