Apfelschaum (apple Mousse)

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

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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