Homemade Apple Zefir

Cut the apples into quarters and bake cut side down for 20–25 minutes at 190 °C. Mash the flesh, press through a sieve, cook for 5 minutes until thick and cool completely.

Cover the gelatin with 70 ml of cold water and leave to soften for 20–30 minutes.

Make a syrup from 70 ml of water and 220 g of sugar: after it boils, cook for 3–4 minutes to 110–115 °C.

Whip the apple purée with the egg white until fluffy and pale and, while still whipping, pour in the hot syrup in a thin stream. Whip for 5–7 minutes.

Melt the softened gelatin over a water bath without bringing it to a boil and pour into the mixture. Whip for 5 more minutes until firm.

Transfer the mixture to a piping bag and pipe portions onto parchment. Leave in the refrigerator for 4–5 hours, then roll in powdered sugar made by grinding 30 g of sugar.