Apple Snow

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The famous Bromley’s Seedlings appear much later in the apple season. Remember that these very acid apples tend to ‘fluff and fall’ during cooking and because of this are best used for purées and in desserts where puréed apples are required.


  • 675 g/ lb cooking apples
  • 3 tablespoons water
  • 2 pieces thinly pared lemon rind
  • 100 g/4 oz castor sugar
  • few drops green food colouring (optional)
  • 3 egg whites


    Peel and core the apples and slice into a saucepan. Add the water and pared lemon rind. Cover and simmer gently until tender – about 15 minutes. Draw off the heat, remove the pieces of lemon rind and add the sugar. Make a smooth purée by rubbing the mixture through a sieve into a large mixing basin. Add a few drops of green colouring if you like – it improves the appearance of the finished dessert. Set the purée aside until cold.

    Whip the egg whites until stiff and fold into the apple purée. Whisk again until the mixture becomes thick and light. Pour into a dish and chill until ready to serve.