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Ingredientes
- 3 lrg Tart apples, peeled, cored and minced
- 2 tsp Lemon juice, (depending on the tartness of the apples) (up to 3)
- 2 Tbsp. Water
- 3 x Egg whites, at room temperature
- 1 pch Cream of tartar
- 3/4 c. Light cream
- 3 x Egg yolks
- 1 pch Salt
- 3 Tbsp. Granulated white sugar
- 3/4 tsp Vanilla
- 2 tsp Rum, optional
Direcciones
- Put apples, lemon juice, and water in a heavy, medium-size, nonreactive saucepan. Cover and bring to a simmer. Simmer gently till apples are very soft, 15 to 20 min. Cold slightly. Put mix into a blender or possibly food processor and puree. Cold completely.
- In a large mixing bowl, beat egg whites and cream of tartar till they form soft peaks. Gradually add in sugar and continue beating till meringue is stiff and glossy. Fold meringue gently into apple puree till completely blended. Mound Apple Snow into a single large serving dish or possibly into 4 to 6 individual goblets or possibly dessert glasses. Refrigerateat least 1 hour and up to 4 hrs.
- For the custard, in a heavy, medium-size saucepan, scald cream. Gradually whisk in egg yolks, salt, and sugar till light and thoroughly blended.
- Cook over medium-low heat, stirring constantly with a wooden spoon, till custard coats the spoon, 5 to 8 min. Remove from heat and whisk custard vigorously for 2 min to stop cooking. Strain and add in vanilla and optional rum. Cold completely, stirring occasionally. Chill. 4. Serve Apple Snow with stirred custard as a sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 873g | |
| Calories 845 | |
| Calories from Fat 314 | 37% |
| Total Fat 35.78g | 45% |
| Saturated Fat 21.82g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 235mg | 10% |
| Potassium 1006mg | 29% |
| Total Carbs 129.27g | 34% |
| Dietary Fiber 14.5g | 48% |
| Sugars 101.22g | 67% |
| Protein 6.47g | 10% |
