Apple Mousse with Pisco

Peel the Creole apples and cut them into pieces, removing the core and the seeds, marinate them with a glass of pisco, sugar and lemon juice for one or two hours.

then bring them to cook with water to cover them, the maceration liquid and the lemon peel, stirring constantly with a wooden spoon, when they are tender, let them cool, drain and blend.

Separately, dissolve the unflavored gelatin in a quarter cup of water from the previously cooked apples or in warm water.

combine all this preparation with the applesauce, beating to mix well. Add the beaten egg yolks beforehand when the preparation is cold and add the rest of the pisco.

Pour into sweet bowls moistened with pisco and refrigerate preferably overnight.
Peel and grate the remaining apples with the thickest part of the grater, dip it in a little lemon water and drain. Serve preferably in glasses and garnish with grated apple.