- Home
- Hotels
- Gift Vouchers
- Competitions
- Rare News
- Rare Events
- Rare Guides
- Rare Recipes
- Salmon Tartare with Crab and Caper Mayonnaise
- Welsh Lamb Recipes
- Layered Chocolate Mousse Cake with Chocolate Ganash
- Jellied Ham Hock Terrine
- Bodysgallen Key Lime Pie
- Braised Pig Cheek with Swede Purée and Calvados Sauce
- Roasted Monkfish with Chicory Asparagus and Orange Butter Sauce
- Rhubarb Bavaroise with Rhubarb Sorbet
- Beef Wellington
- Ham Hock with Broad Beans and Spring Pea Salad
- Asparagus Recipes
- Welsh Rarebit
- Hake, Prawns & Shrimps
- Venison with Chestnut
- White Chocolate Truffles
- Panattone Terrine
- Cassoulet
- Squid with Chorizo
- Meat Mezze Board
- Black Forest Fondant
- Cheese Brulee
- Duck Legs with Pears
- Choc & Chilli Panna Cotta
- Lamb in Parma Ham
- Chocolate Fondant
- Winter Pesto
- Roasted Shoulder of Pork
- Venison Terrine
- Langoustine Cocktail
- Leek Risotto
- Chocolate Truffles
- Guinea Fowl and Samosa
- Lemon Tart 2
- Welsh Cheese Paté
- Sea Bass and Crab Rissole
- Chocolate and Tia Maria Mousse and Caramel Shards
- Mushrooms in Truffle Oil
- Monkfish with Red Pepper
- Chocolate Orange Velvet
- Potted Pigeon
- Lamb and Potato Pie
- Groes Honey Ice Cream
- Oak Smoked Salmon
- Portmeirion Lamb Rack
- Bara Brith Pudding
- Mussel Soup
- Slow Roast Welsh Lamb
- Moist Pistachio Cake
- Rhubarb and Champagne Trifle
- Warm Spring Asparagus with Poached Egg and Herby Lemon Butter
- Bengal Style Fish Curry
- Crème Caramel with Ginger Poached Rhubarb
- Bara Brith Bread and Butter Pudding 2
- Poached Haddock Topped with Glazed Welsh Rarebit
- Roast Saddle of Local Lamb with Parsley and Pine Nut Stuffing
- Asparagus with Balsamic Vinegar and Shaved Parmesan
- Asparagus Risotto
- Pork & Pistachio Rillettes
- Pan Roasted Halibut
- Green Apple Mousse
- Mussels with Thai Curry
- Beef & Bearnaise Sauce
- Berry Pavlova
- Ham & Parsley Terrine
- Honey Glazed Duck
- Baked Vanilla Cheesecake
- Vincisgrassi
- Chicken Foie Gras Parfait
- Two Style Guinea Fowl
- Mango Delice
- Rabbit & Tarragon Terrine
- Rack of Elwy Valley Lamb
- Orange Passion Fruit Tart
- Pot Roast Pheasant
- Apple Chutney / Tarte
- Banana and Ginger Soufflé
- Bass and Laverbread
- Bass and Scallops
- Bass with Shrimp Butter
- Beef Oxtail Potato Lattice
- Beetroot and Feta Salad
- Bream with Salsa Verde
- Blackberry Cheesecake
- Lemon & Lime Chiboust
- Bitter Chocolate Delice
- Chocolate Fondant
- Chocolate Mousse
- Chocolate & Chilli Brownie
- Cranachan
- Egg Custard Tart
- Duck and Apple Sauce
- Spiced Duck Breast
- Foie Gras & Greengages
- Cape Malay Fish Casserole
- Roast Grouse
- Ham and Asparagus
- Ham Hock Verrine
- Rack of Welsh Lamb
- Lamb Fillet & Bon-bon
- Lamb Kebabs with Tzatziki
- Lamb Rump & Shoulder
- Lamb & Tomato Fondant
- Lemon Tart
- Melin-y-Coed
- Mushrooms on Ciabatta
- Mussels with Coconut
- Nettle and Oatmeal Soup
- Caramelised Onion Tart
- Rosemary Pannacotta
- Pigeon and Peas
- Pigeon with Red Cabbage
- Roast Plaice and Truffle
- Raspberry Soufflé
- Hot Smoked Wild Salmon
- Seared Scallops
- Scallops with Crab Cakes
- Venison and Chestnuts
- Shin of Venison Pudding
- Rarebits Blog
- Rare Organised Tours
- Golf in Wales
- Savour the True Taste
- Welsh Facts
- Bookshop
- Partners
- Affiliates
- Photos of Brecon
- Contact us
Green Apple Mousse
Rare Recipe from Ross Bruce, Felin Fach Griffin near Brecon
Felin Fach Griffin is staking its claim as a food destination with a clutch of recent accolades including a Bib Gourmand from the Michelin Guide, and the Best Dining Pub in Wales award from the 2012 Good Food Guide. New head chef, Ross Bruce, is clearly keen to make his mark.
Green Apple Mousse
INGREDIENTS
- 2 egg whites
- 100g sugar
- 200g crème fraîche
- 100g double cream
- 150g green apple juice
- 1 slug of apple brandy
METHOD
- Put the sugar in a small pan with a few tablespoons of water and bring quickly to 117°C (soft ball stage).
- When the sugar is boiling put the whites into a stand-up mixer fitted with a whisk attachment and switch it on to its lowest setting. This is to start breaking the whites up.
- When the sugar is up to temperature, quickly pour into the egg whites aiming for the deepest part so that none gets stuck to the side of the bowl and quickly turn up to full speed. Whisk until the meringue is shiny, brilliant white and cool.
- Meanwhile you can whisk the crème fraîche, cream, apple juice and brandy until it forms soft peaks.
- The crème fraîche will not be as stiff as the meringue, add a quarter of the crème fraîche mix onto the meringue and fold it carefully so as to slacken the mixtures to the same consistency.
- Now fold them together very carefully leaving as much air as possible in the mousse.
- Transfer into a sealed container into the fridge and chill for at least one hour to set.