< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

Apple Snow

A simple dish that children really love, though parents often worry because it contains raw eggs. But then so does cake mixture and we don't think twice about letting children lick out the mixing bowl. I like to use good-quality eggs (well within date) to set my mind at rest...

3 large cooking apples, peeled, cored and chopped
2 eggs
75g sugar

Place the apples in a saucepan with 2 tbsp water. Cook gently over a low heat until they have turned to a pulp. Sieve to a purée. (Some apples break down so well that you might not have to do this.)
Separate the eggs and whisk the whites to a stiff froth. Slowly, a tablespoon at a time, add the sugar to the egg whites, beating well after each addition until the mixture is light and shiny. Add the apple purée and place in a serving dish. Chill until needed.
You can use up the egg yolks by making Anna-Louise’s shortbread dough biscuits. They taste fab alongside a bowl of Apple Snow.