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Apfelschaum (Apple Mousse)

4 Servings
3 lg tart apples,peeled, cored
-and slic,ed
3 egg whites
1 peel of 2 lemons,Grated
6 T sugar
1/4 l white wine (1 cup plus 1
1 for baking
30 g butter (2 tbsp)
2 T sugar

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.

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