Bramley Apple Snow
“My grandmother always used a fork to whisk up egg whites and cream; I don’t remember there ever being a whisk in the house. This recipe dates to around the 17th century and back then they’d probably have used a whisk made from birch twigs bound at the top with twine. You occasionally see these old wooden whisks in museums. 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, add the lemon rind and 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 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. Shortbread fingers are delicious with this.