Apple Fool

By arthurlemay

Ingredients

• 1 pound Granny Smith apples, peeled, sliced and cored
• 1/2 large grated lemon zest
• 1/2 teaspoon ground cloves
• 2 tablespoons water
• 1/3 cup sugar, superfine
• 2 large eggs, separated
• 1/2 cup sour cream
• 1 bunch mint sprigs, for garnish

Details

Servings 4

Preparation

Step 1

Chill four 8 or 9 ounce glasses

In a small suacepan over medium-low heat, combine the apples, lemon zest, cloves and water. Cover and simmer for 10 minutes or until the apples begin to break up and soften. Transfer to a food processor or blender. Process for 10 to 20 seconds or until the fruit is pureed. Return to the saucepan and stir in the sugar. Add the egg yolks and stir over low heat for 5 minutes or until thickened. Remove from the heat and let cool for 10 minutes. Stir in the sour cream and refrigerate.

In a medium bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Fold into the cold apple puree. Spoon the mixture into the cold glasses and refrigerate for 1 hour or more, until slightly firm.