Traditional Apple Foam | Fluffy and Aromatic Dessert
(0)
30 min
Quick
Sezamo
Spumă tradițională de mere, fină, aerată și aromată cu scorțișoară și vanilie. Desertul clasic al toamnei românești, pregătit rapid din mere coapte și albușuri bătute spumă.
Ingredients
Preparation method
Preparing the apple purée
Wash the apples, peel and core them, then cut them into medium cubes. Drizzle them immediately with freshly squeezed lemon juice to prevent browning.
Place the apple pieces in a small saucepan with 2 tablespoons of water or bake them in the oven at 180°C for 15 minutes, until completely soft. Let them cool to room temperature, then purée finely until you get a smooth, silky purée.
Whipping and assembling the foam
Separate the eggs, placing the 2 egg whites in a clean, dry bowl (the yolks can be saved for other dishes). Add a pinch of salt and beat the egg whites until stiff peaks form using a mixer.
Chef's tip
For a perfectly stable and airy foam, it is essential that the apple purée is completely cool before adding it to the meringue.
You can choose sweet-tart apples, such as Jonathan or Gala, which provide a perfect aromatic balance when combined with warm cinnamon.
15 min
Under an hour
