175g/ 6oz
175ml/ 6 fl oz
4
250ml/ 8 fl oz
225g/ 8 oz
30ml/ 2 tbsp
3
5ml/ 1 tsp
2.5ml/ 1/2 tsp
2 |
currants
red wine, plus a little extra for topping
up
crisp eating apples, cored, peeled and
sliced
water
caster sugar
corn flour
egg yolks
vanilla essence
cinnamon
egg whites
few drops of pink food coloring (optional)
seedless black grapes, a little caster
sugar and mint leaves to decorate |
Method :
- Soak the currants in the red wine for
60-90 minutes.
- Drain and set aside.
- Strain the wine through a fine sieve,
then top up with more wine as necessary to bring back up to 175ml/ 6 fl
oz.
- Meanwhile, put the apples in a pan and
cook with the water and three-quarters of the sugar until soft.
- Cook, then process the apples in a
food processor and return the puree to the pan.
- Blend together the corn flour and red
wine and pour it into the puree.
- Cook for 8-10 minutes, stirring
constantly.
- Add the food coloring, if using.
- Beat the egg yolks in a bowl with the
remaining sugar and the vanilla essence until pale and thick.
- Whisk the apple mixture slowly into
the egg yolks.
- Add the cinnamon and beat until
smooth.
- Chill until thickened.
- Reserve 5ml/ 1tsp of the egg white for
decorating and whisk the remainder until stiff.
- Fold the currants and the whisked egg
whites into the apple mixture, pour into glasses and chill.
- Meanwhile, make the frosted grapes.
- Brush the black grapes with a little
of the reserved egg white and sprinkle with caster sugar.
- Leave to dry.
- Use with the mint leaves to decorate
the mousse, and serve.
Serves 4-6
This Romanian recipe uses crisp apples and
currants, macerated in red wine, to make a creamy mousse.
If you like the above recipe
Subscribe to our newsletter.
|
You can purchase the above ingredients here
|