Eric Lanlard’s Apple Mousse Cake

According to a new survey into the baking habits of the nation, nearly 90% of us agree that making cakes is more fun and satisfying than buying them from a shop.

The poll, carried out by Persil washing-up liquid, also found that more than two thirds of us remember cooking up a storm as children with our parents and grandparents.  But today nearly half of us never bake a cake.

So, Persil teamed up with TV’s Master Pâtissier Eric Lanlard to get the country baking mad again.

‘It seems that we have forgotten how easy making cakes, desserts and sweet things,’ Eric says. ‘I’ve created four recipes that are easy to follow and good fun to make. I hope it will encourage everyone to get stuck in and get their hands dirty.’

Eric’s new recipes; Granny Smith Apple Mousse, Lemon Tart, Arabian Orange Cupcakes and Pink Grapefruit and Champagne Rose Trifle have been created to complement Persil’s new range of washing-up liquids. Here is our favourite, the Granny Smith Apple Mousse Cake which will be a winner visually and orally. The lighter than air apple mousse on a crunchy digestive and cinnamon base is served with salted butter caramel sauce and decorated with dried apple slices to add an extra burst of apple-iness!

Granny Smith Apple Mousse

Serves 8

INGREDIENTS

For the dried apple slices

3 granny smith apples

Juice of 1 large lemon

For the base

100g digestive biscuits, finely crushed

50g unsalted butter

1 tsp ground cinnamon

For the mousse

800g granny smith apples

50g muscovado sugar

200ml double cream, whipped

75ml clear apple juice

7 leaves of gelatine soaked in cold water (or as per packet instructions)

For the salted butter caramel sauce

250ml double cream

250g unrefined caster sugar

150g salted butter (Brittany butter is wonderful for this recipe)

2 vanilla pods

For the decoration

4 tbsp apricot glaze

Green food colouring paste (available from specialist cake decorating shops)

18cm loose bottom cake tin or mousse mould

METHOD

The night before you want to serve your mousse, begin by preparing the dried apple slices. Line a baking sheet with baking paper and heat the oven to 70C.

Cut the apples into thin slices (about 3-4mm) across the whole of the apple. As soon as the apple slices are cut brush with lemon juice and place on your prepared tray and place in the oven overnight, or for 8 – 9 hours. The oven will slowly dry the apple out, preserving the

delicious flavour.

To make the base, melt the butter in a small saucepan, then remove from the heat and mix in the biscuit crumbs and the cinnamon. Place in your mould/tin and press the crumbs down with the back of a metal spoon. Place in the fridge to set.

Make the mousse by peel and coring the apples and cutting into small cubes. Place the cubes in a pan and add the apple juice and sugar, place over a low heat and allow the apples to soften to make a compote. Once completely soft, pass the apples through a fine sieve to get a smooth puree. Drain the soaked gelatine leaves and while the compote is still warm stir in so the gelatine completely dissolves. Leave to cool.

Whip your cream to peak stage and once the apple mixture is cool, fold this into the cream so you have a smooth mixture. Place the mousse mixture on top of your chilled base and return to the fridge to cool for at least 2-3 hours.

When you are ready to serve, make your caramel sauce. Place the cream and vanilla pods in a pan and gently bring to the boil. Once it reaches boiling point, remove from the heat and leave to infuse. Place the sugar in a heavy based saucepan and heat gently so it melts and

caramelises and obtains a deep golden brown colour. Remove from the heat, pass the cream through a sieve, into the sugar and whisk, be careful as the mixture will spit. Add the salted butter and continue whisking until you have a smooth, thick glossy sauce.

To serve, remove your mousse from the tin. Decorate with your dried apple slices and serve with your salted butter caramel sauce. If you fancy adding an extra splash of green mix a tiny amount of green paste on the tip of a cocktail stick to 4tbsp of apricot glaze which has been sieved, gently heated and thinned with 2 tbsp water.

TIPS

Why not make extra apple slices than you need and store in an air-tight container. They are delicious crushed up and sprinkled over yoghurt for a healthy treat or ice-cream if you prefer a little more indulgence!

This apple mousse would also be delicious served with a rich toffee ice-cream if you don’t have time to make the caramel sauce prior to serving.

For Eric’s Lemon Tart, Arabian Orange Cupcakes and Pink Grapefruit and Champagne Rose Trifle recipes visit  www.persildishwash.co.uk, where you can also view Eric making each of the recipes.