Apple Snow is a classic of old-fashioned Canadian cooking. Its light airiness and creamy smooth custard sauce make it a favourite of all ages. Because the apples are cooked unpeeled and then pur?, it's essential to choose bright red apples, as juicy as possible. McIntosh, Spartan, Rome Beauty, Ida Red and Snow apples would be the pick of the crop.
- Portion size 8 servings
Pudding: Wash apples, remove stem and blossom end and chop coarsely. Place in heavy saucepan with orange juice, cover tightly and cook over low heat for 45 minutes or until tender and broken down. Stir periodically. Pur?in food mill or press through large sieve to remove seeds and skins.
(Recipe to this point makes unsweetened applesauce for Horseradish Applesauce recipe.)
For Apple Snow, sweeten applesauce with 1/4 cup (50 mL) of the sugar. Cool and reserve, covered, in refrigerator for up to 5 days.
Beat egg whites at low speed until foamy. Sprinkle with a pinch of cream of tartar; beat at high speed to soft peaks. Continue beating while adding remaining 1/4 cup (50 mL) sugar to form firm glossy swirls. At high speed, beat in cold applesauce, orange peel and nutmeg. The "snow" should be a light pink airy puff.
Transfer to attractive bowl or individual dishes (fruit nappies are perfect). Sprinkle ginger over top. Cover and chill for up to 1 hour.
Custard: Blend together sugar, cornstarch and a pinch of salt in top of double boiler. Add milk and, over medium-low direct heat, stir and bring milk to simmer. Cook gently for 10 minutes, stirring frequently.
Beat together egg yolks and egg. Mix about 1/3 of hot milk into eggs then pour this blend back into remaining hot milk. Place over simmering water and, stirring frequently, cook until thickened and smooth.
Remove from heat, stir in syrup and cool in pitcher. If making in advance, cover with plastic wrap placed directly on surface of custard and chill.
To serve, pour or spoon custard sauce over individual servings of the apple meringue "snow."