Apfelschaum (Apple Mousse)
Central Swabia german classic.
Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
apples
tart (granny smith), peeled, cored and sliced |
*
|
| 3 | large |
egg whites
|
|
| 3 | tablespoons |
lemon zest
from two lemons |
|
| 6 | tablespoons |
sugar
|
|
| 1 | cup |
white wine
|
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
apples
tart (granny smith), peeled, cored and sliced |
*
|
| 3 | large |
egg whites
|
|
| 45 | ml |
lemon zest
from two lemons |
|
| 9E+1 | ml |
sugar
|
|
| 237 | ml |
white wine
|
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
sugar
|
|
Directions
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 Fahrenheit for about half an hour.
Serves 4.
*Note: Jena Glass is similar to Pyrex.
