Currant Apple Mousse


    Very refreshing after a heavy meal. Excellent for a dinner with guest. .Serves 4 - 6

    1 person made this


    • 175g currants
    • 175ml red wine or white wine but red gives colo
    • 4 crisp eating apples,cored,peeled and sliced
    • 250ml water
    • 225g Castor Sugar
    • 30ml cornflour
    • Few drops of pink food colouring
    • 3 Egg Yolks
    • 5ml/1tsp Vanilla essence
    • 2.5ml/half a tsp cinnamon
    • 2 Egg Whites
    • seedless black grapes, a little castor sugar and mint leaves to decorate
    • Method
    • Soak the currents in the red or white wine for one and a half hours. Drain and set aside. Strain the wine though a fine sieve. Then top up with more wine to make up 175ml
    • Put the apples in a pan and cood with the water and three quarters of the sugar until soft. Later process the apples ina a food processor and return the puree to the pan.
    • Blend together the cornflour and red wine and pour it into the puree. Cook for 8 - 10 minutes, stirring constantly, Add food colouring
    • Beat the egg yolks in a bowl with the remaining sugar and the vanilla essence until light coloured and thick. Whisk the apple mixture slowly into the egg yolks. Add the cinnamon and beat until smooth.
    • Chill until thickened. Reserve 5ml/1tsp of the egg white for decorating and whisk the remained until still. Fold the currants and the whisked egg whites into the apple mixture. Pour into glasses and chill.
    • Meanwahile make the frosted grapes. Brush the black grapes with a little of the reserved egg white and sprinkle with castor sugar.
    • Leave to dry and use the mint leaves to decorate the mousse with the grapes
    • Serve and enjoy.


    1. See Method above.


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    I loved it and so did my friends.  -  20 Aug 2013