3 large tart apples, peeled, cored and slic, ed
3 egg whites
1 grated peel of 2 lemons
6 tbsp sugar
1/4 liter white wine (1 cup plus 1 tbsp)
1 for baking:
30 g butter (2 tbsp)
2 tbsp sugar
A Recipe for
Apfelschaum (Apple Mousse)
Rice is born in water and must die in wine. |
| Italian Proverb |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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This Recipe for Apfelschaum (Apple Mousse) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Herb Tip |
This is a recipe for Apfelschaum (Apple Mousse) from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
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
Serves: 4
Apfelschaum (Apple Mousse) Recipe brought to you by Recipes To-Go