Apple Mousse

Ingredient

• 2 yellow apples
• 1/4 cup (60 mL) lemon juice
• 1 envelope powdered gelatine
• 2 tsp. (10 mL) salt
• 1 egg white
• 1/4 cup (60 mL) granulated white sugar
• Cinnamon to taste

Preparation

1. Cut the top off the apples; sprinkle with 2 tsp. (10 mL) lemon juice; set aside. Hollow out apples with a melon baller; discard the core and put the flesh in a pan.
2. Sprinkle the inside of apples with 1 Tbsp. (15 mL) lemon juice.
3. Cook apple flesh 10 minutes over high heat, adding remaining lemon juice and sugar; stir constantly. Add gelatine; put in a bowl; cool.
4. In another bowl, put egg white and salt; beat to stiff peaks with an electric beater. Lightly fold the beaten egg white into the apple mixture.Fill apples with the mixture; add a pinch of cinnamon to taste; put the top of the apple back on.