Hah! I bet you thought the apple recipes had finished and the billion trillion apples dealt with. Not quite yet, but we are getting there. The apples are down to one big tray and one small tray, and this recipe uses a whole kilo of apples. Hurrah!
Apples, peeled, cored and diced, ready to be stewed.
Apple Snow, which I figure is neige aux pommes in French, is the sort of dessert that in its simplest form you may well have seen quite often on the table in your childhood, made by your mum. Usually it is just stewed apples and uncooked meringue, sometimes with the addition of lemon and/or whipped cream. Although quite common and well known (but old fashioned) in [some parts of] the Anglo world, it appears to be almost unknown in France.
Stewed apple, with just the right proportion of purée to dice.
Since I was making the dessert as my contribution to the shared lunch at our foie gras workshop I thought I would make a slightly more sophisticated version (pour les grands means 'for grownups'). Apple Snow is essentially a syllabub (ie cream or milk thickened by whipping sweet wine or similar into it and often folded through tart fruit, sometimes with meringue). The English have been eating it since Elizabethan times.
Whipped cream and calvados.
1 kilo apples (use several varieties, some which will turn to pulp and some which will hold their shape)
½ cup water
Juice and grated zest of 2 limes (or lemons or oranges)
120 g sugar (for the apples) + 50 g sugar (for the meringue)
4 egg whites
200 ml cream (must be suitable for whipping)
¼ cup calvados (or cider or pommeau)
Powdered cinnamon or ginger (optional)
- Peel and core the apples then chop into 1 cm dice.
- Put the apple, water, lime juice and sugar in a saucepan, cover and cook on medium heat for about 10 minutes.
- Leave to cool completely.
- Whisk the egg whites until stiff, add the sugar and whisk again to incorporate.
- Put the cream in a bowl and if it is very thick loosen by adding the calvados.
- Whip until soft folds form.
- Stir the calvados into the apple if it isn't already in the cream.
- Fold the cream into the apple.
- Fold the meringue into the apple mixture.
- Put into 8 serving bowls, and refrigerate for at least 30 minutes before serving. (Sprinkle with spice if using.)
- Serve with a biscuit, such as shortbread, sablé, gingernut, macaroon or biscotti.
It occurred to me that a pineapple and coconut version might be nice too, using crushed pineapple and coconut whipped cream (but would you use green ginger wine or Malibu...?).