Light & Airy Apple Snow Dessert (Fluffy Apple Mousse)

HAIR RECIPE

This classic dessert, also known as apple mousse, is astonishingly light and flavorful. It transforms simple apples into a fluffy, cloud-like treat that's naturally gluten-free and dairy-free, making it a perfect, elegant finish to any meal.

Serves

• Grams: approx. 1833 g • Ounces: approx. 64.4 oz • People: 8 people

Difficulty

Medium

Prep time

15 minutes

total time

50 minutes

IN THIS RECIPE

Recipe at a glance

• Goal: Elegant, Light Dessert • Best For: Gluten-Free, Dairy-Free Treat • Time Commitment: 50 Minutes Total

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diet & lifestyle

requirements

Contains Eggs. This recipe is for external use only. Perform a patch test on your skin before applying fully. Avoid if you have an egg allergy.

Is this recipe for you?

This is perfect if you're looking for an impressive yet simple dessert that is light, airy, and free from gluten, dairy, and nuts.

INGREDIENTS spotlight

• Apples: Provide natural sweetness, fiber, and flavor. Baking concentrates their taste. • Honey: Adds a touch of natural, floral sweetness that complements the apples. • Egg Whites: When beaten, they create a stable foam that gives the dessert its signature airy, "snow-like" texture. • Cinnamon: Adds warmth and classic spice pairing.

How this recipe works

Baking the apples intensifies their flavor and breaks them down into a smooth puree. This warm puree is then folded into a stable meringue (egg whites beaten with salt and a stabilizer like cream of tartar), creating a heat-set mousse with a delicate, airy structure that melts in your mouth.

caution: before you begin

Ensure oven safety when handling the hot baking tin. This recipe uses egg whites that are not fully cooked. For safety, especially for the very young, elderly, or immunocompromised, consider using pasteurized egg whites.

CAUTION: Allergens

Contains: Eggs. Cream of tartar is sometimes processed in facilities with other allergens, but is not one of the 14 major allergens.

nutritional information

what's the value?

Estimates per serving: Energy (kcal): Approx. 110 kcal Fat: <1g Carbohydrates: Approx. 25g of which sugars: Approx. 22g Protein: Approx. 2g (Nutritional info is an estimate.)

Tools & UTENSILS

what you will need

• Oven • Baking tin • Blender or food processor • Copper or glass bowl • Electric mixer or whisk • Spatula • Serving bowl

ingredients

• Apples • Honey • Egg whites • Cinnamon • Cream of tartar • Salt

• 9 medium apples • 63 g / 2.2 oz • 4 egg whites • 1 g / 0.04 oz • Pinch • Pinch

how to make it

1. Prep: Preheat oven to 400°F (200°C). Arrange peeled, cored apple halves in a baking tin and drizzle the honey over them. 2. Bake: Bake for 25 minutes, or until the apples are very soft. 3. Puree: Transfer the hot apples and any juices to a blender. Add the cinnamon and puree until completely smooth. Set aside to cool slightly. 4. Whip: In a very clean copper or glass bowl, beat the egg whites with a pinch of salt and a pinch of cream of tartar until they hold stiff, glossy peaks. 5. Fold: Gently fold the warm apple puree into the beaten egg whites in thirds, being careful not to deflate the mixture. Transfer to a large serving bowl. Serve warm or chilled.

Pro-tip

Spice it Up: Add a pinch of nutmeg or cardamom to the puree. Topping Ideas: Serve with a sprinkle of cinnamon, a drizzle of caramel, or some toasted almonds (if not nut-free). Sweetness: Adjust honey to your taste or substitute with maple syrup.

a quick note

How to store it

Best served the day it is made as it will lose volume over time. Store any leftovers in an airtight container in the refrigerator for up to 1-2 days.

budget & SUSTANAbility

An excellent way to use up a surplus of seasonal apples. Making desserts from scratch avoids the packaging waste and preservatives found in store-bought options.

Frequently asked questions

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What kind of apples are best?

For a tarter flavor, use Granny Smith or Braeburn. For a sweeter mousse, use Gala, Fuji, or Honeycrisp. A mix is also delicious!

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Is it safe to eat the raw egg whites?

The risk of salmonella from raw eggs is very low, but it exists. Folding the warm puree into them gently heats them, but does not cook them through. For 100% peace of mind, use pasteurized egg whites, which are widely available.

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Do I have to use a copper bowl?

No. Copper reacts with egg whites to make them more stable. You can achieve the same effect in a clean glass or metal bowl by adding a pinch of cream of tartar (an acid), which is included in the recipe.

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Can this be made ahead of time?

It's best served fresh for maximum volume. You can bake and puree the apples a day ahead and store the puree in the fridge. Whip the whites and fold them in just before you plan to serve.

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