Apfelschaum (Apple Mousse)

Recipes Ingredients:

3 lg Tart apples, peeled, cored
1/4 l White Wine (1 cup plus 1
-and sliced
-Tbsp)
3 Egg whites
For baking:
Grated peel of 2 lemons 30
g Butter (2 Tbsp)
6 tb Sugar
2 tb Sugar

Recipe 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