Apples are baked in the oven (apple jam can be used), the pulp is pressed through a sieve, sugar and raw egg whites are added, and then whisked with a whisk until a thick white mass forms. After this, the mousse is placed in a mold and placed in a cool place (on ice) to cool[2]. Sour cream mousse is also prepared by adding a little white wine or rum, mixing it with whipped cream or sour cream, and cooling[3].
Boil the peeled apples in a small amount of water and strain through a colander or sieve. Add a little water, add sugar to taste, and bring to a simmer over low heat. Whisk 2 tablespoons of flour into half a liter of milk or a cup of sour cream, add a pinch of cinnamon, and vanilla sugar. When the apples begin to boil, add the milk (or sour cream) and flour, and bring to a boil, stirring. Cool down. Serve with cinnamon and croutons. Some recipes call for boiled beans instead of croutons.
