Realistically, most Spanish meals finish with fruit. To make this healthy Spanish habit into something more elevated for a restaurant or special dinner party, I invented this dish using some modern techniques favoured by modern Spanish chefs. This recipe requires a lot of whisking and is unapologetically dependent on the brawn of the electric hand mixer.
Heat the blood orange juice in a saucepan over high heat and remove from the heat just before it boils. Soften two gelatine leaves in a bowl of cold water for 30 seconds. Drop the leaves into the hot orange juice and stir until the gelatine has dissolved. Allow to cool then pour into six
Purée the apple in a food processor. Strain the apple purée through a fine sieve and discard the solids. Pour
Soften the remaining gelatine leaves in a bowl of cold water for 30 seconds and then drop into the hot apple liquid and stir until the gelatine has dissolved. Pour the apple and gelatine mixture into a bowl that is sitting on top of an ice bath. After 10 minutes it should be cold enough to start beating into a mousse. The ice bath needs to sit under the apple mixture for the duration of the beating. Using electric hand beaters, beat for 10 minutes and as the mixture starts to set (it should be around room temperature), add one egg white and continue beating for 10 minutes, or until it is noticeably thicker. Add the other egg white and beat for a further 10 minutes until the volume has tripled.
When ready the apple mousse will form soft peaks. Pour over the top of the orange jelly and refrigerate for 2 hours before serving.
© 2007 All rights reserved. Published by Murdoch Books.