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Apfelschaum
(Apple Mousse) Recipe

Origin: German      Period: Traditional

Ingredients:

3 large tart apples, peeled cored and sliced
3 egg whites
zest of 2 lemons, finely grated
6 tbsp sugar
250ml white wine
30g butter
2 tbsp sugar


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Apfelschaum
(Apple Mousse) Preparation:


Method:

Stew the apples in the wine until just tender and mushy. Allow to cool then 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, dust with 2 tablespoons sugar and slowly bake at 120°C for about half an hour.

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Celtnet Recipes - Apple Mousse Recipe


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