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Apple pudding

Ingredients
600 g apple(s)
4 egg(s)
artificial sweetener

Cut up the apple (preferably a pippin) into very thin strips and cook with the saccharin (you are recommended not to use a lot of saccharin, since it can be bitter). When well cooked, as in a puree, separate the white from the yolk of the egg and beat the white until it forms peaks. Add the yolk beaten up with the cinnamon and mix all the ingredients very well. Pour this mixture into a mould and place in the bain-marie until set. Serve cold.

  INS/042/0809

Last updated: August 2009

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