Wednesday, July 29, 2015

Wine mousse with butter apples - Vinmousse med smöräpplen

Vinmousse med smöräpplen

A smooth, soft dessert with a rich taste of wine and lemon, excellent for rounding off a fine meal or as a Sunday dessert.

Approx 6 servings

6 gelatin sheets
4 eggs
good 1/3 cup sugar
1½ cups white wine, preferably
of German origin like Mosel or
Rhine (sp)
3 tbsps fresh lemon juice

Butter apples:
2 tart apples
2 tbsps brown sugar
2 tbsps butter or margarine
1 tsp vanilla sugar

Dissolve the gelatin in water according to package instructions. Mix egg yolks, scant ¼ cup sugar and good 1/3 cup wine in a bowl. Beat over a waterbath until fluffy and thickened. Take up the bowl from the waterbath and beat in remaining wine, lemon juice and gelatin. Cool in the fridge for about 45 minutes, stirring occasionally.

Beat the egg whites until stiff and add remaining sugar. Beat for another minute or so. Turn the egg whites into the wine mixture and pour the mousse in a cake ring. Leave in the fridge to set for at least 4 hours.

Peel, core and slice the apples. Melt the fat in a frying pan and stir in the sugar. Add the apples and fry until tender. Flavour with vanilla sugar and allow to cool. Unmould the wine mousse and serve the apples with it.

You can substitute the apples with peaches or pears. Whipped cream is delicious with this dessert.





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