Currant Foam

Tip: Process apples immediately after peeling so that they do not turn brown.

Soak gelatin in cold water, then melt in one-eighth liter of hot currant juice. Add the remaining juice. Allow to cool for 40 minutes.

Whip the cream until stiff. Whip the egg whites until stiff peaks form, gradually adding the sugar.

Fold the whipped cream first, then the egg whites into the slightly gelled currant juice. Leave to cool for 1 hour. 4.

Rinse the apple, cut into quarters and remove the core. Cut the apple into wedges.

5. melt the currant jelly at low temperature and pour it with the thawed currants over the apple slices form. Bring to the table with the currant foam.

As a menu suggestion:

Entrée: Marinated mango slices

Main course: Chop-suey with white cabbage

Dessert: Red currant foam

35 min. (without cooling time)

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