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    Apple Mousse

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    Apple Mousse

    Makes: 6 small or 4 large individual servings


    • 3 Granny Smith apples, peeled, quartered and cored
    • 125ml water
    • 15g sugar
    • Dash of lemon juice
    • 300ml dry cider
    • 3 leaves gelatine, softened in a little cold water
    • 250ml whipping cream


    1. Place the apples in a pan and add the water, sugar and lemon juice. Simmer for 10 minutes until tender. Liquidise and pass through a fine sieve.
    2. Boil the cider until reduced to about 5tbsp. Add the softened gelatine leaves and allow to cool to room temperature.
    3. Whip the cream until it forms soft peaks and fold in the apple purée and cider. Pour into ramekins and leave to set in the refrigerator for 2 hours.
    4. To serve, place some hot water in a bowl, dip the ramekins in up to the rim and turn out. Serve immediately with Waitrose Lemon Sorbet and a sprig of fresh mint.

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