Preparation

• Preheat oven to 350 degrees.
  Peel, core, and slice apples. Cook in saucepan to make a purée. Add sugar.
  Cook till dry and thick. Cool mixture.
  Beat egg whites and cream of tartar in an electric mixer.
  When firm, add sugar and continue beating for 1 more minute at medium speed.
  Fold in apple mixture. Add Grand Marnier.
  Make a caramel with sugar, a little water and lemon juice.
  Pour in a soufflé mold. Pour apple mix in mold.
  Bake in waterbath for 30 minutes. Unmold mousse on a serving plate.
  Serve with custard cream.
  Custard:
  Mix sugar and egg yolks till creamy. Gradually whisk in boiling milk.
  Add vanilla. Heat in a saucepan and stir with a wooden spoon over low heat till thick.
  Do not allow to boil. Strain and cool.