# 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