- 750g Bramley cooking apples, peeled, cored and cut into small pieces
- 100g caster sugar
- 1 lemon, grated zest of
- 3 tbsp lemon juice
- 2 egg whites
- 100ml double cream
- 1 small red eating apple and 4 sprigs mint, to decorate
Put the Bramley apples in a large saucepan with 50g of the sugar, the lemon zest and 2 tbsp of the lemon juice. Cover and cook over a medium heat, stirring often, until the apples are soft.
Remove the lid and cook for a few minutes, stirring gently, until some of the moisture has been driven off. Tip into a large bowl and mash with a fork. Leave until completely cold.
Whisk the egg whites until stiff. Add the rest of the sugar and whisk again until stiff again.
In another bowl, whisk the cream until it just starts to hold its shape but isn't stiff. Fold the egg whites and cream into the apples and divide between 4 glasses. Chill.
Core the eating apple but don't peel it. Cut into thin slices and toss in the rest of the lemon juice. Drain off any excess juice. Top each apple snow with apple pieces and mint.