Apple, yoghurt mousse, white chocolate, ginger beer

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Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

One of the things most chefs dreaded was getting a phone call from Abigail, editor of Eat Out magazine, asking you to cook at the Eat Out Awards. It meant you couldn’t join the festivities until late, and that you were cooking for all your peers. We did this dessert one of those years.


Apple meringue cylinder

  • 150 g egg whites
  • 150 g castor sugar
  • 5 ml white vinegar
  • 150 g icing sugar
  • 25 g cornflour
  • 25 ml apple aroma
  • green crumble – for sprinkling

Yoghurt mousse

  • 5 g gelatin leaves
  • ice water – to hydrate
  • 155 ml double thick plain yoghurt
  • 35 g egg whites
  • 40 g castor sugar
  • 155 ml double thick cream

Dried yoghurt shards

White chocolate mousse

  • 2 leaves gelatin
  • ice water – to hydrate
  • 3 whole eggs
  • 50 g castor sugar
  • 50 ml boiling water
  • 200 g white couverture chocolate
  • 250 ml fresh cream – whipped


In a mixer, beat the egg whites until stiff peaks form, adding the castor sugar little by little, followed by the vinegar. Sift the icing sugar and cornflour together. Fold the icing sugar/cornflour into the egg whites. Add the apple aroma. Transfer the mixture to a piping bag with a round nozzle. Pipe 6 cm-long tubes on silicon paper. Sprinkle with green crumble before oven drying. Dry in a preheated oven at 50°C. Use 1 per serving.

Hydrate the gelatin leaves in ice water. Heat 50 ml of the yoghurt to dissolve the gelatin leaves. Once the gelatin has dissolved, add the remaining yoghurt and set aside – at room temperature, not in the fridge, otherwise it will set. In a mixer, whip the egg whites until stiff peaks form, adding the castor sugar little by little. Fold the yoghurt into the meringue in 2 stages. Fold in the whipped cream last, in 2 stages. Pipe into 4 × 4 × 4 cm cube moulds and blast freeze. When frozen, remove from the moulds and store in the fridge. Use 1 cube per serving.

Mix the yoghurt and syrup in a bowl. Spread thinly on silicon paper and dry out at 45°C until the mixture becomes crisp and completely dry. Store in an airtight container and use 1 g portions to serve.

Prepare 2 × 3 cm PVC pipes by lining the inside with acetate. Hydrate the gelatin leaves in ice water. In a heatproof bowl over simmering water, whisk the eggs and castor sugar until pale in colour and aerated – remove the bowl from the heat. In another bowl over the same simmering water, make a ganache with the boiling water, gelatin and chocolate. Temper the ganache and then fold into the sabayon gradually. Fold the whipped cream into the ganache/sabayon mixture. Pipe into the prepared PVC pipes and freeze. Remove from the freezer for serving 1× 4 g cylinder per plate.

Assemble the elements on individual plates by following the photo, or as you wish.