|5 tbsp||Cold water|
|1 tsp||Lemon juice|
For apple foam first peel apples and cut into cubes. Fill into a pot. Add cold water, 80 g sugar and lemon juice. Put the lid on. Bring to the boil briefly. Turn down to lowest heat. Cook without lid for 10 to 15 minutes until soft. Most of the liquid will evaporate. Mash into apple puree. Season with a pinch of ground cinnamon. Let the apple puree cool down. For the foam, first beat the egg whites until stiff. Gradually add 30 g sugar. Carefully mix the egg foam with the apple puree. Fill the apple mousse into dessert glasses. Decorate as desired with Borken chocolate.