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This is an old-fashioned pud, but deliciously light and refreshing. If you've got a few Bramleys knocking about and you want something a bit different from a pie or crumble, this is a fab recipe to have up your sleeve. Photo: Simon Wheeler.

Method

Peel, quarter and core the apples, and thinly slice them into a saucepan.

Add 50g of the sugar, the lemon zest and juice and 50ml water.

Bring to a simmer and cook for about 15 minutes, stirring often, until the apples have completely broken down into a pulp.

If they are reluctant to do so, you can rub the mixture through a sieve to create a smooth puree.

Set aside to cool completely.

Whisk the egg white in a clean bowl until it holds soft peaks, then add the remaining 25g sugar and whisk again until you have a meringue that holds soft peaks.

Fold this lightly into the apple puree with a large metal spoon.

Whip the cream until it just holds soft peaks (if it is too stiff, it can be difficult to fold smoothly into the apple).

Fold the whipped cream into the apple puree in the same way as the egg white, keeping as much air in the mix as possible.

Spoon into four glasses or sundae dishes and refrigerate for an hour or so before serving.

Serve with shortbread if you like.

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Ingredients

  • 500g cooking apples ideally Bramleys
  • 75g caster sugar
  • Finely grated zest and juice of 1 smallish lemon
  • 1 large free-range egg white
  • 150ml double cream

This recipe is taken from...

River Cottage Fruit Every Day!

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