24 lines
736 B
Markdown
24 lines
736 B
Markdown
|
# Apple Mousse
|
||
|
|
|
||
|
|
Recipe yields 25 portions
|
||
|
|
|
||
|
|
### Ingredients
|
||
|
|
* Italian meringue made with 6 egg whites
|
||
|
|
* 500 milliliters double cream
|
||
|
|
* 500 grams apple purée
|
||
|
|
* malic acid
|
||
|
|
* 10 pieces gelatine leaves
|
||
|
|
|
||
|
|
### Directions
|
||
|
|
|
||
|
|
Whisk malic acid into the apple purée to taste. Soak gelatine leaves in water. Heat a small amount of the apple purée and whisk in the soaked gelatine leaves; whisk this into the rest of the apple purée.
|
||
|
|
|
||
|
|
Whisk the double cream to soft peaks, then fold the apple purée into the cream. Mix 1/3 of the meringue into the apples and cream, then fold this gently through the remaining meringue.
|
||
|
|
|
||
|
|
Pour into a lined tray and leave to set in the refrigerator.
|
||
|
|
|
||
|
|
### Meta
|
||
|
|
|
||
|
|
tags: Kingham Plough, Puddings and Desserts
|
||
|
|
|