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Dessert

Apple Snow

Apple Snow is a dessert of whipped egg whites mixed with roasted apple pulp, sugar, and custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Apple Snow

Ingredients

Directions

Prepare the apple snow

  1. Strain the roasted apple pulp.

  2. In a bowl, beat the egg whites until stiff.

  3. Add the apple pulp and sugar to the egg whites and beat until it holds stiff peaks.

Make the custard

  1. For the custard, whisk the egg yolks with milk and sugar in a saucepan.

  2. Cook over low heat, stirring until thickened, then add flavoring.

Serve

  1. Serve the apple snow with the custard.

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. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

Roasted apple pulp
Provides the fruit base and bulk, and sweetens the light, airy mixture.
Egg whites
Whipped to foam, they give the apple snow its light, airy structure.
Egg yolks
Thicken the custard as they cook gently with the milk.
Milk
Forms the liquid base of the custard, which thickens when heated.

The step that matters

Cooking the custard over low heat. Egg yolks thicken gently at low heat; too much heat can scramble them and make the custard grainy. Stirring keeps it smooth and even.

Swap the apple

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against sugar, egg, milk. 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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