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Apple Snow
serves 6
Frothy and light, this is particularly good after a rich meal. If your apples are a little tame, add a teaspoon or so of lemon juice. I like to serve it spooned into Champagne glasses—festive.This recipe is part of the Barbara Kafka Dessert Anthology.
1 package (1/4 ounce) unflavored gelatin
1/4 cup cold water
1 cup unsweetened applesauce, at room temperature
3 large egg whites
1/3 cup sugar
2 teaspoons fresh lemon juice
prep: 20 minutes
total: 20 minutes, plus time to chill
two heat-proof bowls
small saucepan
electric mixer
six ramekins
1. Sprinkle the gelatin over the cold water in a heat-proof bowl and let rest until the gelatin is absorbed. Place the bowl over a saucepan of boiling water and heat, stirring, until the gelatin is dissolved.
2. Stir the gelatin into the applesauce and mix thoroughly.
3. In a clean bowl, beat the egg whites until frothy. Keep beating, adding the sugar a tablespoon at a time, until the egg whites form stiff peaks. Fold in the applesauce and lemon juice. Spoon into ramekins. Chill until firm. Serve topped with a dollop of whipped cream.
2. Stir the gelatin into the applesauce and mix thoroughly.
3. In a clean bowl, beat the egg whites until frothy. Keep beating, adding the sugar a tablespoon at a time, until the egg whites form stiff peaks. Fold in the applesauce and lemon juice. Spoon into ramekins. Chill until firm. Serve topped with a dollop of whipped cream.
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