• 45min
  • 0min
  • Intermediate
  • 2 Servings
0 vote


Prepare the Pink Lady® apple mousse
  • 1 Pink Lady® apple
  • 1 half lemon
  • 2 tbsp sugar
  • 25 g butter
  • 1 egg
  • 85 ml whipping cream
  • 1 level tsp green aniseed
Prepare the caramel domes
  • 200 g sugar
  • any flavourless oil
To assemble
  • 2 Pink Lady® apples
  • 2 tbsp lemon sorbet
  • 2 physalis fruits (also known as cape gooseberr


Prepare the Pink Lady® apple mousse
  1. Crush the green aniseeds using a pestle and mortar or with the blade of a knife in order to release the fragrance and flavour.
  2. Peel the Pink Lady® apple and dice into small cubes.
  3. Sprinkle the diced apple with lemon juice to prevent it turning brown.
  4. Put the diced apple in a pan with the butter. Cook over a medium heat for about 5 minutes.
  5. Add 1 Tbsp. of sugar and the crushed aniseed. Turn the heat up to brown the apple, stirring often.
  6. Allow to cool.
  7. Separate the egg white from the yolk.
  8. Beat the egg white with a pinch of salt until stiff.
  9. Whip the double cream with the rest of the sugar to make chantilly cream.
  10. When the apples have cooled, add the egg yolk and puree in a blender or mixer.
  11. Add the egg white and the chantilly to the aniseed-flavoured apple puree. Keep cool
Prepare the caramel domes
  1. In a clean, dry, non-stick, heavy-bottomed pan, start making the caramel.
  2. Put the sugar in the pan and melt over a medium heat without stirring. It is important not to stir the sugar whilst it’s melting because this will cause the mixture to crystallise and the caramel will be ruined.
  3. Once the caramel has turned deep golden and syrupy, take it off the heat and quickly place the pan in a sink of cold water to prevent the caramel cooking further.
  4. Dip a fork into the caramel. If the caramel forms strands when you pull the fork out, it’s ready to make the domes.
  5. Dip the fork in the caramel repeatedly, making a criss-cross pattern with the caramel over a lightly-oiled semi-spherical mould of about 8 cm in diameter.
  6. Unmould the caramel domes carefully and set aside somewhere dry (they need to be used within 3 hours, otherwise they will start to melt)
To assemble
  1. Cut the tops off 2 Pink Lady® apples. Hollow out the apples using a serrated spoon and place an apple in each dessert dish.
  2. Fill each apple with mousse and decorate by placing a dome of caramel on top.
  3. Serve with a ball of lemon sorbet alongside and a physalis to decorate.
  4. Enjoy!

Pink Lady® top tip

If you don’t have a semi-spherical mould, use the back of a ladle instead to make the caramel domes!

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