apple snow

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The heat wave finally broke with the rain this week. Still, I’ve been looking for cold desserts like this apple snow. Most North Americans might say this is a dessert to be enjoyed in the fall, but to my mind, it’s a dessert for any season. It’s light, tart, and just sweet with a refreshing hint of  apple.

Apple Snow (adapted from the Telegraph)
Prep time: 30 minutes
Chill time: 1-2 hours

9 small apples, peeled, cored, and chopped coarsely
75g superfine or caster sugar
Zest and juice of one lemon
2 egg whites
250ml whipping cream

Place apples in a saucepan with 40g of the sugar, the zest and juice of the lemon. Cover and simmer on low heat 10 minutes, stirring frequently, until the apples begin to soften. Transfer apples to a food processor and process until smooth. Cool to room temperature.

In a mixing bowl, make a meringue by whisking the eggs and the remaining 35g sugar until stiff and glossy. In another bowl, whisk the cream until soft peaks form. Fold the meringue and the whipped cream into the cooled apples. Chill and serve.

Serving suggestions: Canned fruits, chilled and drained, such as long-an and rambutan or fruit cocktail and mandarin orange segments; and wafer cookies. In the fall, substitute ginger cookies to add a little heat and spice.

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