From Nelsons Kitchen

Apple Snow

From Nelson’s Kitchen

Adapted from The Way to Cook by Julia Child

For Apple Sauce:
  • 4 pounds (6 to 8 apples) Granny Smith, Golden Delicious, or other hard and fairly acid variety.
  • 6 prunes
  • 1 medium lemon
  • 1 cinnammon stick
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup of sugar (optional)
  • 1 pinch of salt
For Caramel:
  • 1 cup of sugar
  • A large bowl (that can accommodate the caramel pan) with cold water
  • 1 cup of heavy cream
  • 1 pinch of salt
  • 2 teaspoon vanilla extract
For Apple Snow:
  • 4 large egg whites (between 1/2 and 2/3 cups) at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 cup of sugar (if apple sauce is unsweetened)
Make Apple Sauce:
  • Cut the apples in half.
  • Add the zest of the lemon and the cinnamon stick and the prunes.
  • Cook in a covered heavy-bottom pan over moderate heat — stir from time to time to prevent it from sticking to the bottom and burning.
  • Alternatively you can cook the apples in a covered dish in the oven at 300F or 325F.
  • After the apples soften, stir and mash until the whole mixture is tender.
  • Remove the cinnamon stick.
  • Process the cooked apples through the middle grate of a food mill — this will eliminate seeds, stems and large pieces of skin.
  • Return the apple puree to the pan.
  • Add the sugar (if using), the ground cinnamon, the pinch of salt, and the juice from the lemon.
  • Return to the moderate heat and cook, stirring with a flat wooden spoon, until it is at the consistency that you desire.
  • Let it cool and refrigerate or freeze.
Make the Caramel Sauce:
  • Boiling caramel is the hottest thing that you will have in your kitchen and can cause serious burning.
  • In a frying pan, evenly sprinkle half of the sugar and cook over moderate heat.
  • Place the large bowl of cold water nearby.
  • Warm up the heavy cream in the microwave or in a separate small sauce pan. It should be very hot but not necessarily boiling.
  • Watch for hot spots where the sugar starts to melt first and sprinkle the remaining sugar over these hot spots.
  • When the sugar starts browning in some spots, but some white sugar still remains, stir gently with a wooden spoon to ensure even melting.
  • Keep cooking until the sugar is a deep amber colour.
  • When small bubbles will form in the amber sugar, immediately place the bottom of the pan on the cold water to stop the cooking.
  • With the caramel still fairly hot and liquid, pour the hot cream over it.
  • Stir, if needed return to a moderate heat, until all the cream and the caramel make a homogeneous mixture.
  • Stir in the vanilla and the salt.
  • Pour into a small bowl and let cool. Serve at room temperature.
Make the Apple Snow:
  • Beat the egg whites at low speed for a minute.
  • Stir in the cream of tartar and slowly increase the speed.
  • Beat until the egg whites form stiff shining peaks.
  • If using sugar, sprinkle the sugar and continue beating until sugar is incorporated.
  • Reduce the speed to moderate and incorporate 1/2 cups of apple sauce at a time until you have used 3 cups of apple sauce.
  • At the end the mixture should be stiff enough to hold its shape when scooped with a spoon.
  • Spoon the apple snow on serving goblets and pour some caramel sauce on top of each serving.