Apple snow with caramel sauce

Leave the skins on the Granny Smith apples; quarter, core and cut each quarter in half.

Put the apples in the saucepan with the lemon zest, the juice of the same lemon and the cinnamon.

Cover and cook over low heat 30 minutes until the apples soften and release their juice, stirring and mashing along the way.

Pass the apples through a food mill; where the skins jam it, puree in the pot with an immersion blender first, then pass through the food mill.

Return the puree to the pan, stir in the sugar, adding more to taste, and bring back to a boil.

Boil slowly until thick enough to hold its shape solidly in a spoon; stir in the vanilla. Chill until cold and thick.

Whip the egg whites in a clean bowl, starting on low speed and working up; add the cream of tartar at the foamy stage and whip to stiff peaks.

If the whites are over-whipped, whip in one more egg white to bring them back.

Add the cold applesauce half a cup at a time, then beat on high for one minute.

Cover and refrigerate; it keeps up to a few hours.

For the caramel, put the sugar and water in a small saucepan, bring to a simmer swirling by the handle until the sugar dissolves.

Boil covered a few minutes, checking; once it colours, uncover and swirl to a light caramel brown. Set the pan in a bowl of cold water to stop the cooking.

When the caramel is cool but still liquid, add the cream; bring to a simmer and keep stirring over moderate heat until the congealed caramel dissolves.

Add a pinch of salt and the vanilla.

Spoon the apple snow into goblets or glasses, filled to the top, and pour a generous amount of caramel sauce over.