Cold mousse of apples with warm pineapples

Wash apples, remove the core and cut into slices thin enough and let them stir-fry lively flame with wine until it is completely evaporated.

Blend still hot and let the mixture cool down slowly to room temperature.

Pour the sugar and a tablespoon of water in a saucepan, put on the heat and cook for a few minutes (plus or minus 5) until you get a thick syrup.

Whip the egg whites until foamy, firmly incorporated boiling syrup and continue to mix with the electric beaters until the mixture has cooled down.

Egg whites combined with mashed apples and freeze in freezer.

Just before serving, sprinkle the pineapple slices with brown sugar and pass through only for a few moments in a wide frying pan hot, without adding seasoning.

Remove from heat when they are just Golden.

Divide the mousse into serving dishes in large spoonfuls, garnish with thin slices of Green Apple, sprinkle with a dash of lemon juice.

Served with warm pineapple filling.