Summer Green Apple Mousse Cake
Ingredients
Digestive Biscuits (crushed)
Unsalted Butter (softened)
Egg White
Cream
Sugar
Green Apple
Gelatine Sheet
Green Apple Juice
Passion Fruit Juice
Kiwi Juice
Orange Wine
Sliced Green Apple
Lemon (squeezed)
Steps
1.
Mix butter with biscuits. Spread and press on a 7” mould to form a crust base.
2.
Whisk 1 egg white with 1½ tbsp sugar until form to firm peak. Whisk 80ml cream until 70% stiff. Add green apple, green apple juice and ½ tbsp sugar into blender. Then separate purée from juice. Melt gelatine sheet with cold water over a pool of hot water.
3.
Add green apple purée into whisked cream. Fold in egg white and 5 melted
gelatine sheet. Pour mixture into mould and refrigerate for 1-2 hrs.
4.
Whisk 1½ egg white with 1½ tbsp sugar until form to firm peak. Whisk 120ml cream until 70% stiff. Melt 2 gelatine sheets.
5.
Fold in passion fruit juice with cream. Add egg white and gelatine. Remove cake mould from fridge and pour in mixture. Refrigerate for another 1-2 hrs.
6.
Mix together kiwi juice, orange wine, sugar and 90ml cold water. Melt 2 gelatine sheets and fold into kiwi juice.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference