Apfelschaum (Apple Mousse)
- 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
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
