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Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 3 lrg Tart apples, peeled, cored and minced
- 2 tsp Lemon juice, (depending on the tartness of the apples) (up to 3)
- 2 Tbsp. Water
- 3 x Egg whites, at room temperature
- 1 pch Cream of tartar
- 3/4 c. Light cream
- 3 x Egg yolks
- 1 pch Salt
- 3 Tbsp. Granulated white sugar
- 3/4 tsp Vanilla
- 2 tsp Rum, optional
Method
- Put apples, lemon juice, and water in a heavy, medium-size, nonreactive saucepan.
- Cover and bring to a simmer.
- Simmer gently till apples are very soft, 15 to 20 min.
- Cold slightly.
- Put mix into a blender or possibly food processor and puree.
- Cold completely.
- In a large mixing bowl, beat egg whites and cream of tartar till they form soft peaks.
- Gradually add in sugar and continue beating till meringue is stiff and glossy.
- Fold meringue gently into apple puree till completely blended.
- Mound Apple Snow into a single large serving dish or possibly into 4 to 6 individual goblets or possibly dessert glasses.
- Refrigerateat least 1 hour and up to 4 hrs.
- For the custard, in a heavy, medium-size saucepan, scald cream.
- Gradually whisk in egg yolks, salt, and sugar till light and thoroughly blended.
- Cook over medium-low heat, stirring constantly with a wooden spoon, till custard coats the spoon, 5 to 8 min.
- Remove from heat and whisk custard vigorously for 2 min to stop cooking.
- Strain and add in vanilla and optional rum.
- Cold completely, stirring occasionally.
- Chill.
- 4.
- Serve Apple Snow with stirred custard as a sauce.
