76. Apple Cream (CREMA DE MANZANA) Back

This taste fresher and is lighter if made with uncooked apples grated or mashed in the blender or processor with

  • 1-2 tbsps of lemon juice.
  • 1 1/2 cup of apple puree or any other fruit such as pear, peaches, apricots or plums
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 6 egg whites (use the yolk in the sauce)
  • 2 tbsps unflavored gelatin
  • 3 tbsps water or apple juice
  • 1/2 cup long life cream

Prepare the apples or any other fruit. Mix with half the sugar and the cinnamon. Beat the egg-whites until stiff. Slowly add the rest of the sugar.

Heat the gelatin dissolved in the water or juice, until the liquid is clear, and stir into the cream. Whip cream until stiff. Fold the mashed fruit into the egg-whites then mix the whipped cream into the mixture. Put into a wet mold and refrigerate until firm. Unmold onto a serving plate and pour over some vanilla sauce.

Variation: Line a charlotte mold or any deep straight-sided mold with cookies sponge fingers. Fill with apple cream and refrigerate overnight until firm. Unmold and brush the sides and top with warm apricot jam. This can be made in the same way with any mashed fruits (lucuma, chirimoya, raspberries, strawberries, etc.).