Apfelschaum (apple mousse)
- Main Ingredient: Apple
- Course: Terrines, mousses and pates
- Cuisine: German
- Yield:
Apfelschaum (apple mousse) ingredients
- 3 large Tart apples, peeled, cored
- -and sliced
- 3 Egg whites
- Grated peel of 2 lemons
- 6 T Sugar
- 1⁄4 l White wine (1 cup plus 1
- Tbsp
- For baking:
- 30 g butter (2 Tbsp)
- 2 T Sugar
Cooking Apfelschaum (apple mousse)
1. Central swabia in the wine, stew the apples until tender and mushy.
2. Force through a sieve.
3. Add the sugar and lemon peel.
4. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture.
5. Fill the whole into a buttered ovenproof dish (jena glass*), dust with 2 tablespoons sugar, and slowly bake at 250 °F for about half an hour.
6. Serves ((*note: jena glass is similar to pyrex.
7. K. b).
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