Make shortcrust pastry as directed.
Butter a soufflé mould and line it with shortcrust pastry, rolled out rather thinly. Then line the mould with foil; fill with rice or dried haricot beans and bake “blind” in a hot oven (
Dissolve gelatine in lemon or wine jelly to make it extra stiff; strain mixture into a mixing bowl and whisk until white and frothy. Stir whipped cream into jelly and fold into thick apple purée. Add liqueur or other flavouring, to taste, and when mixture is on the point of setting, pour it into the pastry case. Set aside in a cool place for at least ½ hour.
To finish: have ready