1. Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée. 2. Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the purée. 3. Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water. 4. Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture. 5. Put mixtures into a glass serving bowl and chill until set. 6. Decorate with whipped cream and strips of angelica. ---------------------------------------------------------------------------
Nutrition
Ingredients
