This is the best dessert you've never tried. It's elegant and simple and can be made ahead. I had no idea what to expect when I tried it, but it's a delicate apple mousse. I never expected a dessert like this out of the land that produced goulash- no lard, no paprika, not even sour cream!
My first thought, since I had never baked apples before, was to figure out how much pulp I got from 2 pounds of apples and then substitute applesauce, but the pulp from the apples is a little thicker and I think it would change the outcome. However, I got just over 2 cups of pulp, so if you don't have a food mill or an easy way to peel and core the apples before blending it, it might be worth a try. The apples I used had some red on them which tinged the apples a pretty pink hue.
No, you don't cook the egg whites. Please don't let this stop you from trying this. It's wonderful!
This is again from Countess Morphy's Recipes of All Nations. I included a photo of the recipe at the end of this post.
2 pounds apples
juice from half a lemon
6 tablespoons sugar
1/3-1/2 cup whipping cream
optional: fruit to garnish
1. Wash the apples and put them in a baking dish in a 350 degree oven for about 45 minutes until they are very soft. Take them out and allow them to cool.
2. Quarter the apples and run them through a food mill, or peel and core them and puree them in a blender or food processor. Set them aside.
3. In a clean bowl, beat the whites of two eggs until they are foamy. Add the lemon juice and sugar and finish beating until stiff. Use a spatula to fold these into the apple puree.
4. Wash out the bowl from the egg white and pour in the cream. You don't need to sweeten it because the apple puree is so sweet. How much you use really depends on how much you love whipped cream. Beat it until it's nice and thick (but stop before you end up with butter!).
5. You can serve everything together in one glass dish or make separate servings in individual glasses. Top with the whipped cream. Next time I will serve it either with shaved apple slices or raspberries if I can get them.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!