Apple and Rosehip Mousse is a modern British recipe for a classic dish of apples and rosehip puree sweetened with sugar and set with agar-agar that's whipped until frothy before setting. The full recipe is presented here and I hope you enjoy this classic British version of: Apple and Rosehip Mousse.
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Ingredients:
600g apples (Cox's are good)
200ml rose hip purée
100g sugar
juice of 1/2 lemon
8g agar-agar
Method:
Peel, core and cube the apples then add to a pan along with the lemon juice. Place over low heat and cook, covered, for 15 minutes, or until the fruit is tender. Mash with a fork or potato masher until smooth then stir in the rosehip puree and the sugar. Bring to a simmer and cook for 5 minutes, stirring frequently then stir in the agar-agar and cook for a further 2 minutes.
Take off the heat and set aside to cool for 2 hours, or until the mixture begins to solidify. Turn into a bowl and beat with an electric mixer for 5 minutes, or until the volume increases and the mixture is foamy. Divide between small serving bowls, refrigerate for at least 1 hour and serve chilled.
