Light apple-verbena mousse
- 500 g Apple
- 50 g Granulated sugar
- 16 leaves Verbena
- 3 Egg white
- 1 hazelnut Butter
- Peel the apples, seed them. Cut them into pieces. Cook them covered for 15 minutes in a saucepan with the butter nut, sugar, verbena leaves and 2 tbsp. of water.
- Remove verbena leaves, mix apples into smooth compote. Let cool.
- Beat the egg whites. Stir in the compote.
- Keep cool until ready to serve.