Lawrence puts a new spin on a traditional favourite with a refreshing mousse made from bramley apples.
Some of this month’s must have produce include Jersey royal potatoes, asparagus, the start of spring lamb, morel mushrooms and samphire.
Gently boiled jersey royals drizzled with extra virgin olive oil and sea salt are fantastic with most grilled fish and you could throw in some blanched samphire to make it a little more interesting. Surprisingly, a garlic spiked braised shoulder of spring lamb will go well with the salty taste of the samphire too.
I know that we are all waiting for the summer season to eat those beautiful soft fruits, such as raspberries and strawberries, which means that there appears to be nothing for those with a sweet tooth to indulge in. There are, of course, blood oranges and rhubarb still around, which can make beautiful desserts but there is one ingredient that we tend to over look - the versatile British bramley apple.
It’s something that we can get our hands on all year round and can be very useful when other fruits are not available.
Crumbles and pies jump to mind, with a lot of custard or you can bake them whole and stuff them with raisins. However, I thought I’d show you how this sharp and sour cooking apple can make a light mousse to finish off your meal.
We serve this at the restaurant with a little compote in the bottom of the dish and shortbread that has been flavoured with cinnamon.
To find out more about Lawrence’s restaurant Fat Olives, visit fatolives.co.uk or call 01243 377 914.
For the apple puree:
3 medium apples
50g of sugar
25ml of water
Juice of half a lemon.
For the mousse
275ml of apple puree
Two-and-a-half leaves of gelatine (softened in cold water)
150ml of egg
70g of sugar
275ml of double cream
For the puree:
1. Peel, core and chop the apples and put into a sauce pan with the sugar, water and lemon juice.
2. Put the pan on a low heat until the apples break down then liquidize and pass through a fine sieve.
For the mousse
1. Weigh out 275ml of the apple puree.
2. While the apple puree is still hot add the gelatine and allow to cool down without setting.
3. Whisk the egg and sugar together using an electric machine until light an fluffy.
4. Whisk the cream to soft peaks.
5. Using a spoon, fold all the ingredients together.
6. Pour into your serving dishes and chill in a refrigerator for at least three hours before serving.