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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
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| Free recipe:
Apfelschaum (apple mousse)
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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