Fluffy Apple Snow
|Baking apples||1 1⁄2 Pound (4 Large Apples)|
|Lemon rind and juice||1|
|Granulated sugar||3 Ounce (Approximate Measure)|
|Glazed cherries||1 Tablespoon|
Reduce the apples to a puree.
The finest flavour is obtained by washing the apples and baking them, dry, in a moderate oven (350° F., Gas 4) until quite soft, when the skins and cores may easily be separated from the pulp.
Otherwise, peel, core, slice and cook in the minimum amount of water.
Wash the lemon, remove the rind in thin strips, avoiding any white pith, and infuse slowly in the milk.
Make a cup custard with this and the egg yolks.
Sweeten to taste.
Place the sponge cakes, split if liked, in the bottom of a large glass dish and pour the custard over them.
Rub the apple-pulp through a fine nylon sieve and sweeten to taste.
Add lemon juice to flavour and leave to cool.
Whisk the egg whites until quite stiff.
Whisk in the apple puree, 1 tablespoon at a time, keeping the foam firm and light.
Pile the apple foam on top of the soaked sponge cakes and decorate with glace cherries.