Bramley Apple Snow

(19 ratings)
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  • Serves: 4-6

  • Prep time:

    (plus chilling time)
  • Cooking time:

  • Costs: Mid-price

  • Skill level: Easy peasy

This was an Elizabethan favourite, made with cream and later, in the 17th century, with egg whites added and a sprig of rosemary stuck on top to resemble a snow-covered tree.


  • 750g Bramley apples, peeled, cored and chopped
  • 80g caster sugar
  • Grated rind and juice of 1 lemon
  • 2 egg whites
  • 80ml double cream


  1. Put the apples into a pan with 60g of the sugar, the lemon rind, and the juice.
  2. Cover and simmer for 8-10 minutes, stirring every so often until the apples are soft.
  3. Remove the lid and continue to simmer for a few minutes until the mixture is dry.
  4. Blend until smooth in a liquidiser, or with a hand blender and transfer to a bowl to cool.
  5. Whisk the egg whites in a mixing machine with the remaining 20g of sugar until stiff.
  6. Whisk the cream separately until fairly stiff, and then carefully fold the cream and egg whites into the cool apple purée.
  7. Spoon into individual dishes, or one large dish and chill in the fridge for a couple of hours. You can try serving shortbread fingers with this as a delicious accompaniment.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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