The basis of this dessert, Apple Mousse a la Chantilly (ah lah SHON-tee-yee), is apple ‘marmalade’ or ‘butter’ flavoured with vanilla essence rather than with the usual cinnamon, cloves and lemon. The apples should be of a well-flavoured dessert variety.
2 lb. apples
16 fl. oz. cider granulated sugar
1 teaspoon vanilla essence
10 fl. oz. double cream
Wash the apples, cut them in quarters, but do not core them. Place the apples in a medium-sized saucepan with the cider and simmer over low heat until soft.
With the back of a wooden spoon, push the apple and cider mixture through a sieve. Measure the pulp in a measuring jug and to every 8 fluid ounces add 4 ounces of granulated sugar.
Return the apple pulp to the pan. Over low heat, stirring all the time with a wooden spoon, dissolve the sugar. When the sugar is dissolved raise the heat to high and boil the mixture rapidly until it is very thick and a small drop will not fall from the spoon.
Put the apple mixture in a bowl. When it is cool place the bowl in a basin with ice in it and whisk the apple mixture.
In a small mixing bowl, beat half the cream until it is thick but not stiff. Fold it into the apple mixture with the vanilla essence. Pile the mixture into individual glass dishes. Top with the rest of the cream, stiffly whipped.