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Classic Apple Snow | Airy & Fruity
(0)
30 min
Quick
Knuspr-Küche
Luftig wie eine Wolke, fein säuerlich und herrlich fruchtig: Klassischer deutscher Apfelschnee ist das traditionelle Herbstdessert schlechthin. Frische Äpfel werden sanft mit Zitrone und Vanille gedünstet und mit cremigem Eischnee und Bourbon-Vanille zu einem unwiderstehlichen Schaum aufgeschlagen – getoppt mit gerösteten Mandelblättchen und einer Prise Zimt.
Preparation method
Preparation & stewing the apples
Peel and quarter the apples, remove the cores, and cut the flesh into small cubes. Wash the lemon with hot water, finely grate some of the zest, and squeeze the juice.
Place the apple pieces into a small saucepan together with 2 tablespoons of water, 20 g of the sugar, and 1 tablespoon of lemon juice. Cover and stew over medium heat for about 8 to 10 minutes until soft and the apples break down.
Finely purée the stewed apples with an immersion blender or a fork and let the purée cool completely to room temperature.
Chef's tip
For authentic apple snow, it is best to use tart, aromatic apple varieties such as Boskoop, Elstar, or Braeburn – this creates the perfect sweet-tart flavor.
Important: The apple purée must be completely cooled before folding in, so that the egg whites do not collapse and retain their wonderfully fluffy texture.
Ingredients
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