Apple and Raspberry Snow recipe, brought to you by MiNDFOOD. Did you know you can bake light fluffy meringue by simply ensuring the eggs are at room temperature and warming the beaters slightly before starting? It’s a easy trick for a great dessert.
4 apples, peeled, core removed, diced
1 cup caster sugar
1 cup fresh or frozen raspberries (or blackberries)
1 cup cream
½ cup milk
3 eggs, separated
2 tsp cornflour
thick cream, to serve
1 Put apple in a saucepan with 2 tbsp of the sugar and ¼ cup water. Cover and put on medium heat. Bring to the boil. Reduce heat and simmer for 10–15 minutes or until apple is tender. Drain and cool.
2 Preheat oven to 180C. Lightly grease a 4-cup-capacity baking dish. Spoon apple into dish. Add berries and stir until combined.
3 Put cream and milk in a saucepan over medium heat and bring to a simmer. Beat egg yolks, ¼ cup of the sugar and cornflour with an electric hand-beater until thick and pale. Slowly add hot cream mixture to egg mixture, whisking constantly. Return mixture to saucepan and return to heat, stirring constantly, until custard thickens and coats the back of the spoon (this will take approximately 10 minutes). Remove from heat and cool slightly. Add custard to fruit and gently stir until combined.
4 Using an electric beater, beat egg whites until soft peaks form. Add remaining sugar, 1 tbsp at a time, beating well after each addition until thick and glossy. Spoon meringue onto fruit custard and bake for 10 minutes or until light golden. Serve immediately with thick cream.