Peel, quarter, core and slice the apples.
Boil white wine with cloves, cinnamon stick and sugar in a saucepan. Add apple slices and cook at low temperature for five minutes until soft. Then cool and crush.
Boil the elderberry juice with honey, the grated lemon peel and the juice of one lemon. Fold in the pureed apples with liquid and add apple brandy. Remove from heat and cool.
Whip egg whites to stiff peaks, mix gently and pour into a mold. Freeze in the freezer for at least 12 hours.
Before serving, take out, turn into a Weitling. Add sparkling wine and vodka and whisk with a whisk or possibly a hand mixer. Then fill into pre-frosted champagne flutes or bowls and bring to the table on the spot.
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