Wash the apples, remove the core, peel. Cut at random, folded in a bowl for sauteing, add water, squeeze the juice from the lemon. Stir and put on fire.

On a fine grater to grind small piece of ginger root and squeeze the resulting mass juice. It will need 2 tsp. If you want only slug to identify a ginger flavor, reduce the amount of juice to 1 tsp of Ginger juice should be added to the apples at the end of the stewing, stir.

Stewed apples izmelchitel blender, puree. Set aside and prepare the Swiss meringue.

In order to make the Swiss meringue, we need to construct a water bath. So, in a larger pan to pour the water. The bottom of the smaller pan must not touch the surface of the water, so it is better to make the fitting process to begin. A pot of water to boil. After water boil, fire to reduce. In a small saucepan (it may be suitable heat-resistant bowl) and place the whites and powdered sugar, set it over the steam and begin to continuously stir the mixture until the powdered sugar will not disperse. Armed with a hand mixer, on low speed, beat the squirrels to the dimness. Then to increase the speed and whip to form a white, smooth mass. The pan is removed from the steam and continue whisking egg whites until stable peaks.

The meringue stir in applesauce. A small amount of whipped egg whites can be put aside for the decoration of dessert.

Sort kremanku, decorate, cool. Mousse turns thick and airy at the same time, he is very gentle and pleasant. Taste you can earn money for themselves, increase (decrease certainly not necessary), the amount of powdered sugar. By the way, in the form of heat is also good.