Fluffy egg whites transform tart orchard fruit into a simple sweet mousse in this apple snow recipe from Ireland’s Ballymaloe.
Make the apple purée: Peel, quarter and core the apples, then cut each quarter in half and place in a medium pot. Add the sugar and 2 tablespoons of cold water, cover the pot with a tight-fitting lid, and set over low heat. Cook until the apples are completely soft and collapsed, 8–12 minutes, then turn off the heat and set aside to cool slightly.
Set a medium-mesh strainer in a large bowl, transfer the apple purée into it, then use a silicone spatula to press the apples into the bowl to make a smooth purée. Season to taste with more sugar, then set aside to cool to room temperature.In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks. Using a silicone spatula, fold the whites into the cooled apple purée, cover, and transfer to the fridge to chill, about 1 hour.
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