| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 3 | lg | Tart apples; peeled, cored and chopped |
| 2 | ts | Lemon juice; (depending on the tartness of the apples) (up to 3) |
| 2 | tb | Water |
| 3 | Egg whites; at room temperature | |
| 1 | pn | Cream of tartar |
| 3/4 | c | Light cream |
| 3 | Egg yolks | |
| 1 | pn | Salt |
| 3 | tb | Granulated white sugar |
| 3/4 | ts | Vanilla |
| 2 | ts | Rum; optional |
INSTRUCTIONS
APPLES STIRRED CUSTARD Put apples, lemon juice, and water in a heavy, medium-size, nonreactive saucepan. Cover and bring to a simmer. Simmer gently until apples are very soft, 15 to 20 minutes. Cool slightly. Put mixture into a blender or food processor and puree. Cool completely. In a large mixing bowl, beat egg whites and cream of tartar until they form soft peaks. Gradually add sugar and continue beating until meringue is stiff and glossy. Fold meringue gently into apple puree until completely blended. Mound Apple Snow into a single large serving dish or into 4 to 6 individual goblets or dessert glasses. Chill at least 1 hour and up to 4 hours. For the custard, in a heavy, medium-size saucepan, scald cream. Gradually whisk in egg yolks, salt, and sugar until light and thoroughly blended. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the spoon, 5 to 8 minutes. Remove from heat and whisk custard vigorously for 2 minutes to stop cooking. Strain and add vanilla and optional rum. Cool completely, stirring occasionally. Chill. 4. Serve Apple Snow with stirred custard as a sauce. Recipe by Mangia! Converted by MM_Buster v2.0l.
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