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Dessert

Apple Snow

A dessert made by boiling apples, puréeing them, sweetening, folding into beaten egg whites, and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and myrtle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 39 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Apple Snow

Ingredients

Directions

Prepare the apples

  1. Boil the apples in water until tender.

  2. Scrape out the pulp and beat the pulp until light.

  3. Sweeten the pulp with powdered sugar.

Make the mousse

  1. Beat the egg whites in a separate bowl until very light and dry.

  2. Gradually add the beaten apples to the egg whites.

  3. Fold the mixture gently.

  4. Flavor the mixture with lemon.

Serve

  1. Transfer the mixture to a flat glass dish.

  2. Garnish the edge with myrtle or rose geranium leaves.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + myrtletop 13% of all pairs
    Smell alikemoderate
    Cooked together39 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tart summer apples
Provide the main fruit pulp, giving the mousse its body and tart flavor.
Egg whites
Whipped to foam, they lighten the mixture and give the mousse its airy structure.
Powdered sugar
Sweetens the apple pulp and balances its tartness.

The step that matters

Beating the egg whites until very light and dry. Egg whites must be whipped to a stable foam before the apple is added. Fat or moisture left in the bowl prevents them from holding air, so the mousse will be dense and flat.

Swap the apple

How well each one fits the dish's main ingredients (sugar, egg, lemon, myrtle):

  1. Orangefits better
  2. Raspberryfits better
  3. Apricotfits about as well
  4. Applethe original

Fit is the average pairing score against sugar, egg, lemon, myrtle. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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