300 ml milk
900 g/2 lb cooking (tart) apples, sliced
Finely grated rind and juice of 1 small
45 ml/3 tbsp clear honey
15 ml powdered gelatine
45 ml/3 tbsp water
150 ml whipping cream, whipped
Brush the mint leaves with a little of
the lightly beaten egg white, then dust with some of the caster sugar
to coat completely. Leave to dry on a sheet of greaseproof (waxed)
paper. Put the egg yolks in a bowl with the remaining caster sugar.
Whisk until thick and pale. Warm the milk in a saucepan. Pour into the
eggs and sugar and mix until smooth. Return to the saucepan and cook
gently, stirring, until the custard thickens. Do not boil. Remove from
the heat and leave to cool.
Put the apple slices in a separate pan with the lemon rind and juice.
Cook gently, stirring occasionally, until pulpy. Sweeten to taste with
the honey and leave to cool. Sprinkle the gelatine over the water in a
small bowl. Leave to soften for 5 minutes. Stand the bowl in a pan of
hot water and stir until completely dissolved (or dissolve briefly in
a microwave). Puree the apple and custard in a blender or food
processor with the gelatine. Leave until on the point of setting.
Whisk the egg whites until stiff and fold into the mixture with a
metal spoon. Torn into a glass serving dish and chill until set. Cover
with whipped cream and decorate with the frosted mint leaves before