Snow crème apples - Äpple i snökräm

SNOW CRÈME APPLES
Äpple i snökräm

This is a bit more low-fat version of an old cold dessert based on egg whites, and it’s best if you make it just before serving.

8 servings

4 firm apples, suitable for cooking

1 cup water
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
6 egg whites
1/3 cup sugar
fresh mint leaves for decoration

Peel and core the apples. Cut them in ½ inch wedges and put them in a saucepan with water, cinnamon and nutmeg. Bring to a boil and turn the heat down. Simmer for 10 minutes – the apples should be tender but not fall apart, and most of the liquid should be reduced when done.

Beat the egg whites until stiff with an electric beater. Add the sugar, little by little, and continue beating for about 5 minutes until the sugar is completely dissolved. Reserve 8 apple wedges and gently turn remaining wedges into the egg white mixture. Don’t blend too vigorously or too long, or the egg whites will loose the air you have beaten into them.

Spoon the apple snow crème into 8 serving bowls or cups. Decorate with the reserved apple wedges and mint leaves.

Enjoy!

Bella