-
Cut the apples in half, peel
and core. Cut into small cubes in a casserole. Add the
orange juice & sugar and let simmer on a low heat for 30
minutes.
-
Immerse the gelatine in a bowl
of cold water for a few minutes to soften them. Drain and
put them in the apple mixture while stirring.
-
To make the Chantilly cream,
put the cream in a mixing bowl. Add the egg white and
whisk until the cream begins to hold its shape on the
whisk. Add the sugar. Whisk until the cream is smooth and
holds its shape.
-
Mix the Chantilly cream
delicately into the apple mixture.
-
Divide the mousse between the
ramekins and place in the fridge for at least 4 hours.
|
DAILY
DINNERS 
