Apple and cardamom snow

Cauliflower pizzas, though strange they may sound, are deliciously tasty and, like their traditional counterparts, are fantastic vehicles for a multitude of toppings. Your imagination is your only limiter!

These I whipped up over Easter weekend and topped with peach chutney (instead of using tomato sauce), blue cheese, walnut and pear. An irresistible combination if ever there was one.

The apple and cardamom snow was inspired by a batch of stewed apple I had made with the last of our cooking apples. According to Mum, it was a dish which was popular in the 70s and if the speed at which it was devoured is anything to go by, I reckon it may just make a comeback!

I’d like to try an apple and rhubarb version next, and then, once our feijoas come on in ernest, an apple and feijoa version. The possibilities are endless! Serves 6 Preparation: 15 minutes Cooking: 0 minutes 2 cups stewed apple 12 cardamom pods zest and juice of 1 lemon honey to taste 2 egg whites 150ml cream Put the stewed apple into a large bowl.

Remove the seeds from the cardamom pods and grind using a mortar and pestle.

Add this to the apple mixture along with the zest and juice of the lemon.

If your apples are tart then melt some honey and add this to the apple until it reaches the desired sweetness. (I used 3 tablespoons of honey to sweeten my apples which were a bit tart.)

Beat the egg whites until stiff peaks form then, using a spatula, carefully fold this into the apple mixture.

Beat the cream and again gently fold this into the apple mixture.

Serve with fresh fruit, nuts or even grated chocolate. I garnished my snow with thinly sliced feijoa, Chilean guavas and chopped pumpkin seeds. Recipes, food styling and photography by EmmaBoyd