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Apfelschaum (Apple Mousse)

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      Title: APFELSCHAUM (APPLE MOUSSE)
 Categories: Desserts, 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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