GRANNY SMITH APPLE MOUSSE	FOOD & COOKING VIDEO

Watch the video on how to make Granny Smith Apple Mousse with Eric Lanlard

Eric Lanlard, French master patissier, wants to get us all excited about baking this summer with a selection of fabulously fruity desserts of which Granny Smith Apple Mousse is just one. His wonderfully light and melt in the mouth recipes are easy to follow and will certainly impress your family or dinner guests.

Eric has teamed up with Persil washing up liquid to show how to make the light Granny Smith Apple Mousse which makes a perfect finish to a summer meal and a real stunner for all summer dinner parties. The lighter than air apple mousse on a crunchy digestive and cinnamon base is served with salted butter caramel sauce and decorated with dried apple slices to add that little extra! For a time-saving tip or to help stay refreshed on those hot summer days, try it with rich toffee ice cream instead of caramel sauce.

Eric Lanlard

Eric Lanlard is a French pastry chef (pâtissier) who originally trained at Le Grand Patisserie in Brittany before moving to Luxembourg to study the craft of Chocolatier with Arens-Scheer. Head hunted by Albert and Michel Roux Eric came to London in 1989 to work at Le Gavroche. He was soon promoted to run their entire Patisserie business where he remained for six years before going his own way.

Since then he has opened a wholesale business, known as Laboratoire 2000, which was set up in 1995, bringing a fresh new style to the bakeries of London restaurants, caterers and London’s leading retailers including Fortnum and Masons. In 2000 Savoir Design was launched to satisfy the demand for the same inspirational cakes, but created on a bespoke basis, for such famous clients as Madonna, Brooklyn Beckham's 1st birthday cake and many more.

In 2007 the wholesale side of the business was closed down and saw the launch of a new retail venture called Cake Boy . . . selling the most delicious and inspiring patisserie and London’s ‘cutest’ cupcakes!

Eric has also written and published a book entitled Glamour Cakes and is currently in his second TV series Baking Mad on Channel Four.

GRANNY SMITH APPLE MOUSSE

Watch this step-by-step video to see just how easy it is to make this simple, delicious summer treat . . . still having fun and making a mess in the kitchen!

This lighter than air apple mousse on a crunchy digestive and cinnamon base is served with salted butter caramel sauce and decorated with dried apple slices to add an extra burst of apple-iness!

Ingredients

For the dried apple slices:
3 granny smith apples
Juice of 1 large lemon

For the base:
100g digestive biscuits, finely crushed
50g unsalted butter
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 butter (Brittany butter is wonderful for this recipe)
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

Method

• The night before you want to serve your mousse, begin by preparing the dried apple slices. Line a baking sheet with baking paper and heat the oven to 70°C.

• Cut the apples into thin slices (about 3 - 4mm) across the whole of the apple.

• As soon as the apple slices are cut brush with lemon juice and place on your prepared tray and place in the oven overnight or for 8 – 9 hours. The oven will slowly dry the apple out, preserving the delicious flavour.

• To make the base, melt the butter in a small saucepan, then remove from the heat and mix in the biscuit crumbs and the cinnamon.

• Place in your mould / tin and press the crumbs down with the back of a metal spoon.

• Place in the fridge to set.

• Make the mousse by peeling and coring the apples and cutting into small cubes.

• Place the cubes in a pan and add the apple juice and sugar, place over a low heat and allow the apples to soften to make a compote.

• Once completely soft, pass the apples through a fine sieve to get a smooth puree.

• Drain the soaked gelatine leaves and while the compote is still warm stir in so the gelatine completely dissolves.

• Leave to cool.

• Whip your cream to peak stage and once the apple mixture is cool, fold this into the cream so you have a smooth mixture.

• Place the mousse mixture on top of your chilled base and return to the fridge to cool for at least 2 - 3 hours.

• When you are ready to serve, make your caramel sauce. Place the cream and vanilla pods in a pan and gently bring to the boil.

• Once it reaches boiling point, remove from the heat and leave to infuse.

• Place the sugar in a heavy based saucepan and heat gently so it melts and caramelises and obtains a deep golden brown colour.

• Remove from the heat, pass the cream through a sieve, into the sugar and whisk - be careful as the mixture will spit.

• Add the salted butter and continue whisking until you have a smooth, thick glossy sauce.

• To serve, remove your mousse from the tin.

• Decorate with your dried apple slices and serve with your salted butter caramel sauce.

• If you fancy adding an extra splash of green mix a tiny amount of green paste on the tip of a cocktail stick to 4tbsp of apricot glaze which has been sieved, gently heated and thinned with 2 tbsp water.

Alternative finish:

• This apple mousse would also be delicious served with a rich toffee ice-cream if you don’t have time to make the caramel sauce prior to serving.

Serves 8

Recipe published courtesy of www.persildishwash.co.uk

Published 17 July 2011

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