CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Apfelschaum (Apple Mousse)

Home | Recipes | A
Desserts German

Ingredients:

  • 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

Directions:

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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini