The Tudor’s Apple Mousse, ca. 1575 Ingredients 1 1/2 pounds or five medium-sized apples, cored, peeled and cut into chunks 3 tablespoons water 2 egg yolks 2 tablespoons brandy or rum flavoring (I used rum… it was delish!) 2 tablespoons granulated sugar 1 tablespoon butter Ground ginger and cinnamon to finish Instructions Place chunked apples in a saucepan and add just enough water to cover them. Bring them to a boil, then simmer on medium-high heat until they are mushy, about 30-40 minutes depending on the variety. Drain off the water and run the apples through a blender or food processor to puree Return the puree to a saucepan off heat, and beat in the egg yolks, brandy or rum flavoring, sugar, and butter Return the saucepan to the stove and slowly bring the mixture to a boil, stirring constantly. Once it’s bubbling, take it off the heat again and pour it into a dish. Allow this to cool completely before serving. Sprinkle with ginger and cinnamon to finish and serve
Posted on: Wed, 07 Jan 2015 17:18:59 +0000
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