Wine – apple – cream with rum

Ingredients for 4 servings:

• 500 g apples
• 100 g sugar or
• 1 ½ tsp sweetener, liquid
• ¼ liter white wine
• 0.38 liters of water
• some lemon peel, untreated, grated
• 1 tbsp rum
• 2 egg whites
• 12 sheets of red gelatin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also as a basic recipe for wine – apple sauce or as a pie filling

Peel and core the apples, and simmer them with water, 1/8 l wine, sugar, and lemon zest until soft. Let the mixture cool slightly, then puree with a hand blender. Meanwhile, soften the gelatin in the remaining 1/8 l white wine and rum. Heat gently, dissolving as it goes. Stir into the apple mixture. Beat the egg whites until very stiff. When the gelatin-apple mixture thickens slightly, carefully fold it into the stiff beaten egg whites. Let it cool in the refrigerator. Serve with vanilla sauce or whipped cream. I also like to use ground gelatin instead of leaf gelatin. The low-calorie version is made with sweetener instead of sugar. Without the gelatin, it becomes a kind of applesauce—also delicious. It also makes a delicious filling for cream cakes.