SMITH APPLE MOUSSE
& COOKING VIDEO
the video on how to make Granny Smith Apple Mousse with
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 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 Londons 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
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 Londons 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!
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
For the salted butter caramel sauce:
250ml double cream
250g unrefined caster sugar
150g salted butter (Brittany butter is wonderful for
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
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.
the apples into thin slices (about 3 - 4mm) across
the whole of the apple.
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
make the base, melt the butter in a small saucepan,
then remove from the heat and mix in the biscuit crumbs
and the cinnamon.
in your mould / tin and press the crumbs down with
the back of a metal spoon.
in the fridge to set.
the mousse by peeling and coring the apples and cutting
into small cubes.
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.
completely soft, pass the apples through a fine sieve
to get a smooth puree.
the soaked gelatine leaves and while the compote is
still warm stir in so the gelatine completely dissolves.
your cream to peak stage and once the apple mixture
is cool, fold this into the cream so you have a smooth
the mousse mixture on top of your chilled base and
return to the fridge to cool for at least 2 - 3 hours.
you are ready to serve, make your caramel sauce. Place
the cream and vanilla pods in a pan and gently bring
to the boil.
it reaches boiling point, remove from the heat and
leave to infuse.
the sugar in a heavy based saucepan and heat gently
so it melts and caramelises and obtains a deep golden
from the heat, pass the cream through a sieve, into
the sugar and whisk - be careful as the mixture will
the salted butter and continue whisking until you
have a smooth, thick glossy sauce.
serve, remove your mousse from the tin.
with your dried apple slices and serve with your salted
butter caramel sauce.
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.
apple mousse would also be delicious served with a
rich toffee ice-cream if you dont have time
to make the caramel sauce prior to serving.
Recipe published courtesy of www.persildishwash.co.uk
Hub-UK : firstname.lastname@example.org