Soak the gelatine in cold water. Mix elderberry juice with 1/8 l water, 100 g sugar and lemon juice. Warm everything up slightly and dissolve the squeezed gelatine in it. Chill until it starts to gel.
Beat the cream and egg white separately until stiff. First fold the cream, then the egg white into the mixture. Chill for another 2 hours.
In the meantime, peel the apples, quarter them, remove the core and cut into wedges.
Bring the wine with the cloves, the cinnamon sticks and the remaining sugar to the boil. Let the apples cook gently for 3 - 5 minutes. Refrigerate.
Remove the spices and remove the apples from the stock with a slotted spoon and serve with the cream.