Granny Smith Apple Mousse

Serves 8

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  • Ingredients
  • Instructions

For the dried apple slices:

  • 3 granny smith apples
  • Juice of 1 large lemon

For the base:

  • 100g digestive biscuits, finely crushed
  • 50g unsalted flora/stork baking liquid
  • 1 tsp ground cinnamon

For the mousse:

  • 800g granny smith apples
  • 50g muscovado sugar
  • 200ml double cream, whipped
  • 75ml clear apple juice
  • 7 leaves of gelatine soaked in cold water (or as per packet instructions)

For the salted butter caramel sauce:

  • 250ml double cream
  • 250g unrefined caster sugar
  • 150g salted flora/stork baking liquid
  • 2 vanilla pods

For the decoration:

  • 4 tbsp apricot glaze (optional)
  • Green food colouring paste (available from specialist cake decorating shops)
  • 18cm loose bottom cake tin or mousse mould

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