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Title: Apfelschaum (Apple Mousse)
Yield:4 servings
Category:Desserts, German
Rating:
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3 lg Tart apples, peeled, cored 1/4 l White wine (1 cup plus 1
-and sliced -Tbsp)
3 Egg whites For baking:
Grated peel of 2 lemons 30 g Butter (2 Tbsp)
6 tb Sugar 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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