Cut off the upper third of the apples so that the inside can be hollowed out and the apples are still standing. Mix the flesh with cider and lemon juice and chill. For the mousse, mix sour cream with lemon juice. Soak the gelatine. Beat egg whites with granulated sugar until stiff. Dissolve gelatine in a little warm water and stir into the sour cream. Carefully fold in the snow and chill in a metal bowl for about 4 hours. Make dumplings from the cooled mixture and place them in the halved apples. Add the top half, pour apple soup over it and serve ice cold.
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