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Title: Apple Snow With Stirred Custard
Yield: 6 Servings

Ingredients

           APPLES:
      3 lg apples; tart, peeled, cored
           and chopped
      2 ts lemon juice; (2 to 3
           -teaspoons)
           depending on the tartness of
           - the ap
      2 tb water
      3    egg whites; at room
           -temperature
           Pinch cream of tartar
           STIRRED CUSTARD:
    3/4 c  light cream
      3    egg yolks
           Pinch salt
      3 tb granulated sugar
    3/4 ts vanilla
      2 ts light rum; (optional)

Instructions

1. 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 pur‚e. Cool completely.

2. 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.

3. 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.

- - - - - - - - - - - - - - - - - -

NOTES : Pur‚ed-apple meringue with a cream custard sauce.
Nutr. Assoc. : 0 0 0 797 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Cook's Magazine September/October 1984

Preparation Time: 2:00

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