Kentish apple mousse with toasted honey syrup apples

Description

This quantity of Italian meringue produces 200g/7oz of meringue. The rest can be divided and baked in a low oven leaving a crispy edge and soft centre. This recipe is suitable for a 20cm/8in loose-bottomed cake tin. You will need a sugar thermometer.

Ingredients

For the almond sponge base
75g/3oz unsalted butter, cubed, plus extra for greasing
75g/3oz caster sugar
75g/3oz ground almonds
2 tbsp plain flour
1 free-range egg
For the Italian meringue
175g/6oz caster sugar
15g/½oz liquid glucose (available from chemists)
3 free-range egg whites
For the mousse
4 large Braeburn apples, peeled, cored and chopped
knob of butter
200ml/7fl oz apple juice
50ml/2fl oz Calvados
3 free-range egg yolks
20g/1oz caster sugar
2 gelatine leaves, soaked in cold water
150ml/5fl oz double cream, whipped to soft peaks
For the jelly topping
200ml/7fl oz sweet dessert wine
75ml/3oz orange juice
½ lemon, juice only
75g/3oz caster sugar
1 whole clove
2 Braeburn apples, chopped
gelatine leaves
For the toasted honey syrup apples
300ml/10fl oz sweet cider
squeeze of lemon juice
2 apples, peeled, halved and cored, then cut each half into three or four wedges
demerara or caster sugar, for glazing
50g/2oz raisins
75g/3oz clear honey

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of the cake tin with parchment paper.
3. First make the almond sponge base. In a food processor blend together all of the sponge ingredients until thoroughly mixed. Spread the mix in the bottom of the cake tin. Bake for 9-10 minutes or until firm to the touch. Remove from the oven and leave to cool.
4. Next make the Italian meringue. Bring the sugar, glucose and 50ml/2fl oz of water to the boil and boil until the syrup reaches the thread stage (110C on a sugar thermometer). At this point, whisk the egg whites in an electric mixer until firm. As soon as the syrup reaches the hard ball stage (118-120C), remove the pan from the heat. Turn the mixer to its lowest speed, then pour the syrup into the egg white mixture in a thin stream. Once all the syrup has been added, continue to whisk the meringue until only just warm. Reserve.
5. For the mousse, cook the chopped apples gently in a little butter until softened, then purée in a blender or food processor until completely smooth. Boil the apple juice and Calvados together until reduced by half.
6. Meanwhile, in an electric mixer, whisk the egg yolks and sugar together to a creamy ribbon stage. Pour on the hot apple juice, whisking, then return the mixture to the saucepan. Cook gently, stirring constantly, until thick enough to coat the back of the spoon. It is important the custard does not boil. Remove from the heat.
7. Squeeze dry the gelatine leaves, then add to the custard and stir until completely melted. Once just warm, stir in the apple purée, then fold in 100g/3½oz of the Italian meringue and the softly whipped cream. Spoon the mousse into the cake tin and smooth the top. Chill in the fridge to set.
8. To make the jelly, put the wine, orange juice, lemon juice, sugar, clove and chopped apples in a pan over a low heat. Simmer until the apples have softened. Strain through a sieve, measuring the finished quantity.
9. For every 100ml/3½fl oz of apple mixture, soak 1 gelatine leaf in cold water until softened. Gently squeeze the gelatine leaves of excess water before stirring into the syrup and stirring until completely dissolved. Leave to cool. Once the mousse has set, pour the cold jelly on top, refrigerating until set.
10. For the toasted honey syrup apples, pour the cider into a saucepan and bring to the boil. Squeeze the lemon juice over the apples to prevent them from discolouring and add the apples to the cider and bring back to a simmer. Cook for 1-2 minutes or until tender.
11. Remove the apples from the pan and keep to one side. When needed, dip one side in sugar and glaze to a rich golden brown under a preheated grill or with a mini blow torch.
12. Add the raisins and honey to the cider and return to the boil and allow to reduce to a syrup consistency. Pass through a sieve, pushing through all the juices from the raisins. Allow to cool before serving.
13. Loosen the mousse from the tin by quickly blasting a mini blow torch around the sides or pressing and moving a warmed knife between the mousse and tin. The loose-bottomed base can now be eased from the ring.
14. To serve, divide the mousse into wedges presenting them with the toasted apples side by side before drizzling the apples with the honey syrup.