Dessert

Apple Zephyr

A dish that whips thick tart apple purée with pasteurized egg white and stabilizes it with a hot sugar-agar syrup.

What you’ll need

• apple purée: 500 g
• sugar: 700 g
• agar-agar: 12 g
• water: 180 ml
• powdered sugar: 80 g
• pasteurized egg white: 1 pc
• citric acid: 2 g
• fine salt: 1 g

How to make it

1. Reduce the apple purée in a wide pan to 350 g of a very thick mass that holds on a spoon. Press through a sieve, mix in 100 g sugar, and chill completely.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.