Title: Apfelschaum (Apple Mousse)
Categories: Dessert German
Yield: 4 Servings

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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