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Archive for October 29th, 2010

A few weeks ago we went to a church shared lunch.  I took Le Far Breton which was much enjoyed.  Gwyn, one of the church members took this delicious and refreshing Apple Mousse.  She said it was very simple, so we exchanged recipes.  When she emailed me the instructions Gwyn wrote:

“My recipe was cut out of a magazine many years ago.  As a young keen housewife, I used to find easy good recipes which I cut out of magazines and stuck into an old school exercise book. I still dig it out of the archives occasionally, but it is a bit dilapidated now!  Of course, times have changed, and I sometimes get recipes from the internet now.” 

Actually I confess that I have a file of cut outs from old magazines as well – and also now get recipes from the internet.  I expect we are both not alone.  Gwyn said she got the recipe from a magazine and I discovered I had something that looks identical in my own cuttings file.  In my case the recipe seems to come from a leaflet advertising British apples.  I wonder … it may even be the same source!

This is my own slight variation of Gwyn’s recipe.  Her original used a lemon block type jelly and for a double quantity Gwyn recommended using one lemon and one lime jelly, mainly for the apple-green colouring.  (I suppose two half jellies could be used, reserving the two remaining halves for another occasion.)   I discovered that Hartleys make sachets of Lemon & Lime sugar free jelly and found these to be ideal.  If I make jelly I mostly use sachets rather than blocks.  These need no extra sweetener as they contain a sugar substitute but most block jellies contain sugar so no extra should be needed.  The original recipe does add sugar though we found it unnecessary, however I suppose a little added sugar could be added to suit a very sweet tooth.   It really depends on the tartness of the apples you use so I advise you taste well and add carefully.  Do be generous with the apples and if using windfalls, allow some extra weight to compensate for the unusable parts of the fruit.  I also substituted half fat Elmlea single cream for the full fat double cream of the original.  Serve the apple jelly with blackberries (fresh or from the freezer) mascerated with a little sugar, then lightly cooked and cooled plus some fresh apple slices.  Gwyn also notes that if she is making the mousse for a party or special occasion she decorates it with whipped cream and apple slices, which should be coated well in lemon juice to prevent them from browning.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Apple Mousse
(Serves 4-6)

1lb/454g Bramley Cooking Apples – be generous
3 tbsp/45ml cold water
1 sachet Lemon & Lime sugar free jelly 
   or
1 block Lemon jelly (& 1 block Lime if doubling)
¼ pint/5fl ozs/150ml Elmlea single cream (original recipe used double cream)
(Only if really needed – up to 2oz/60g granulated sugar)

1.  Peel, core and slice the apples.

2.  Cook the apples in the 3 tbsp water until they are soft.  If the apples are very tart then add a little sugar but I found any extra sweetness unnecessary.

3. The apples need to become a smoothish pulp.  I simply used a whisk in the saucepan as the apples were very soft.  The original recipe suggests this is done either by pushing the fruit through a sieve or by blending in a liquidiser. 

4.  Dissolve the jelly in ½ pint boiling water.  (The instructions are usually that the jelly – powder or block type – should be dissolved in 1pint water.)

5.  Leave the apple pulp and jelly until they are cool, but watch that the jelly does not set.  If using double cream then whip until it is just beginning to firm – single cream should not be whipped.

6.  Whisk the apple mixture, jelly and cream together.

7.  Pour into one large bowl or mould or individual dishes.

8.  Leave in refrigerator to set before serving.

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