Apple snow with chelsea bun

Topping toasted fruit bun with cloud-like apple mousse is Clodagh McKenna's recipe for an easy dessert
By Clodagh McKenna
Apple snow with chelsea bun
  • Rating:
  • Serves: 2-4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 750 g apples, peeled, cored and diced
  • 80 g caster sugar
  • ½ tsp ground cinnamon
  • 2 egg whites
  • 80 ml double cream
  • 1 large chelsea bun, 2 small hot cross buns, or a similar quantity of other fruited bread


1. Put the diced apples in a saucepan with 2 tablespoons of water, two-thirds of the sugar and most of the ground cinnamon. Cook over a medium-low heat for 8-10 minutes, or until the apples are very soft. Transfer to a food processor and blend to a purée. Set aside to cool completely.

2. In a large bowl, whisk the egg whites until soft peaks form. Add the remaining sugar and keep whisking until stiff peaks form. In a separate bowl, whip the double cream until soft peaks form.

3. Cut the chelsea bun into 1cm-thick slices and toast each slice on both sides on a hot griddle pan .

4. Gently fold the cooled apple purée into the egg whites, then fold in the cream until just combined.

5. Arrange the toasted chelsea bun slices in the bottom of a serving dish. Top with the apple snow and sprinkle with the last of the cinnamon, then serve in generous spoonfuls.

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