Choose nice medium-sized rosy apples, cut off a slice from the stalk ends and keep them to act as the lids. Remove the centres by means of a spoon cutter leaving only a thin layer of apple next to the skin. Rub the insides with lemon juice to keep them white.
Prepare sufficient of the following ingredients to fill the emptied apples: equal quantities of small balls of apples cut with a spoon cutter the size of a pea, picked redcurrants and finely shredded fresh almonds or
Arrange in a circle on a bed of crushed ice and place a quartered heart of lettuce between each apple.