Summer Green Apple Mousse Cake
Digestive Biscuits (crushed)
Unsalted Butter (softened)
Green Apple Juice
Passion Fruit Juice
Sliced Green Apple
Mix butter with biscuits. Spread and press on a 7” mould to form a crust base.
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.
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.
Whisk 1½ egg white with 1½ tbsp sugar until form to firm peak. Whisk 120ml cream until 70% stiff. Melt 2 gelatine sheets.
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.
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