On Saint Valentine’s Day, enjoy a fresh, deliciously light dessert – the perfect way to end a romantic evening. Try this this recipe for Pink Lady® a
On Saint Valentine’s Day, enjoy a fresh, deliciously light dessert – the perfect way to end a romantic evening. Try this this recipe for Pink Lady® apple mousse delicately flavoured with aniseed, served with a lemon sorbet and a dome of crunchy caramel – you’ll be seeing life through rose-tinted spectacles and melting with pleasure!
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
- 2 Pink Lady® apples
- 2 tbsp lemon sorbet
- 2 physalis fruits (also known as cape gooseberr
Prepare the Pink Lady® apple moussePrepare the caramel domesTo assemble
- Crush the green aniseeds using a pestle and mortar or with the blade of a knife in order to release the fragrance and flavour.
- Peel the Pink Lady® apple and dice into small cubes.
- Sprinkle the diced apple with lemon juice to prevent it turning brown.
- Put the diced apple in a pan with the butter. Cook over a medium heat for about 5 minutes.
- Add 1 Tbsp. of sugar and the crushed aniseed. Turn the heat up to brown the apple, stirring often.
- Allow to cool.
- Separate the egg white from the yolk.
- Beat the egg white with a pinch of salt until stiff.
- Whip the double cream with the rest of the sugar to make chantilly cream.
- When the apples have cooled, add the egg yolk and puree in a blender or mixer.
- Add the egg white and the chantilly to the aniseed-flavoured apple puree. Keep cool
- In a clean, dry, non-stick, heavy-bottomed pan, start making the caramel.
- 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.
- 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.
- Dip a fork into the caramel. If the caramel forms strands when you pull the fork out, it’s ready to make the domes.
- 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.
- Unmould the caramel domes carefully and set aside somewhere dry (they need to be used within 3 hours, otherwise they will start to melt)
- Cut the tops off 2 Pink Lady® apples. Hollow out the apples using a serrated spoon and place an apple in each dessert dish.
- Fill each apple with mousse and decorate by placing a dome of caramel on top.
- Serve with a ball of lemon sorbet alongside and a physalis to decorate.
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!