Madeleine Kamman

Zwilling Apfelmus

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Apfelmus is applesauce in Schwyzer Tuetsch; this dessert is one of my favorites and made of two intertwined mousses, one of apples, the second of apple butter.

Ingredients

Method

Place the apple puree and apple butter each in a separate bowl. In a large bowl, beat the cream to the Chantilly stage, adding the salt, sugar, and chosen liqueur. Fold half the cream into each of the purees.

Spoon half of each mousse in each of six 6-ounces glasses. Using a knife blade, swirl the mousses into each other. Chill before serving.