736 B
736 B
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.
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tags: Kingham Plough, Puddings and Desserts