Apfelschaum (Apple Mousse) Recipe
|
|
Ingredients : Apfelschaum (Apple Mousse) Recipe
3 large Tart apples, peeled, cored
-and sliced
3 Egg whites
Grated peel of 2 lemons
6 tbsp Sugar
1/4 liter White wine (1 cup plus 1
-Tbsp)
For baking:
30 g Butter (2 Tbsp)
2 tbsp 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
If you liked this Apfelschaum (Apple Mousse) Recipe, you may be interested the following related recipes:
Fruit Recipes
Related Sites:
No results found.