Iced apple cream loaf

900g (2lb) Bramley apples, peeled, quartered, cored and sliced
Caster sugar 175g (6 oz)
Lemon 1, pared rind and juice
Eggs 2 large, whites only (XL in Canada & USA)
Heavy cream 300 ml (10fl. oz)
Icing/confectioners' sugar 75g (3 oz) sieved
Red apple slices to decorate, optional

Place apples, 110g (4 oz) caster sugar, lemon rind and juice in large
saucepan. Add 1tbsp water, cover and cook until apples are soft and
fluffy, then drain in stainless steel or nylon sieve placed over a bowl.
(I continue cooking on a lowish heat to drive off the excess liquid so
that sieving isnt necessary). Cool and chill well.

Line a 21x11.5x8cm (8.5x4.5x3 in) loaf tin with non stick baking paper.
Whisk egg whites until stiff, then gradually whisk in remaining caster
sugar.
Whisk cream until it holds a soft peak then whisk in icing sugar. Whisk
drained apples until almost smooth, then fold in egg whites and cream.
Pour into loaf tin, cover and freeze.
Remove from freezer, un-mould onto a serving plate, remove paper and
decorate with apple slices, if using.
Serve slices with a raspberry coulis.
If Bramleys arent available, use Granny Smiths but cut the sugar in the
apple purée by half. 2-3 small limes are a good substitute for the lemon.