Bramley Apple Snow
Prep time:(plus chilling time)
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
- Put the apples into a pan with 60g of the sugar, the lemon rind, and the juice.
- Cover and simmer for 8-10 minutes, stirring every so often until the apples are soft.
- Remove the lid and continue to simmer for a few minutes until the mixture is dry.
- Blend until smooth in a liquidiser, or with a hand blender and transfer to a bowl to cool.
- Whisk the egg whites in a mixing machine with the remaining 20g of sugar until stiff.
- Whisk the cream separately until fairly stiff, and then carefully fold the cream and egg whites into the cool apple purée.
- 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.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.