Prep time: 20 minutes, plus 3 hours cooling and setting time | Cooking time: 15 minutes
For the apples
- 1 tbsp olive oil
- 1 Granny Smith apple, peeled, cored and diced
- 1 tbsp vanilla sugar
For the mousse
- 1 gelatin leaf
- 100ml full-fat milk
- 2 egg yolks (approx 40g)
- 100g good-quality maple syrup, plus extra for drizzling
- 160ml double cream
- To caramelise the apples, heat the oil in a frying pan, add the diced apple and fry on a high heat for three to four minutes, or until they are golden all over. Sprinkle over the vanilla sugar, toss to coat the apples and cook for a couple of minutes until the sugar melts. Divide the mixture between four glasses.
- To make the mousse, place the gelatin in a bowl and cover with cold water to soften. Once soft, remove the gelatin leaf (squeezing it to remove excess water) and set in a small dish ready to use. Have ready a fine sieve set over a bowl.
- Heat the milk in a small saucepan until it comes to boiling point. Meanwhile, mix the egg yolks with the maple syrup in a bowl.
- Once the milk has boiled, pour it over the eggs, whisking well, then transfer the mixture back to the pan and set it back over the heat to cook slowly, stirring, until the mixture thickens – like making custard.
- Remove from the heat, add the gelatin leaf and mix well to dissolve. Pour the mixture through the sieve into a bowl and let it cool at room temperature for about an hour.
- Lightly whip the cream until just thick (but not so far that it holds its shape). Gently fold the cream into the egg mixture and pour into the glasses over the apples.
- Place in the fridge for at least two hours.
- When you are ready to serve, pour a little maple syrup over the mousse.