Apple and Rasberry Mouse for Easter

I had a great time this Easter. Family and friends come over for lunch and stayed until the evening. We had  the usual conversations about politics, newspaper headlines, weather and things were different when we were younger! Then finally on to talking about the summer holidays! Alhtough we have some great ideas for holiday destinations, it looks like most of us wont be going away due to lack of money!
So we will have more get together events instead. I like to look on the bright side!

Although some of our conversations were on serious topics and  I had a lot of cooking to do, we still had time to laugh and joke and that's what I love about getting together.
This Easter we had a split menu - Rice with Fish (for the Armenians) and Chicken, Roast potatoes, carrots and peas (for the English). I placed serving dishes down the center of the table so everyone could share all the dishes. Then on to lovely rich flavoured coffee and a new recipe for dessert.
I am sharing this lovely sharp and sweet dessert, I had made double the ingredients and it was still prefect!

Apple and Raspberry Mousse


900g (2lb) cooking apples, peeled, cored and sliced
4 tbsp orange juice
grated zest of 1 lemon
225g (8oz) raspberries
6 tbsp golden caster sugar
1 large egg white
mint sprigs to decorate

1 Put the apples and orange juice into a pan and cook over a low heat, uncovered, for 10 minutes
until soft. Add the lemon zest, then use a fork to mash to a puree. Cover and chill for at least 1 hour.

2 Gently heat the raspberries and 2 tbsp sugar in a pan until the juices start to run.

3 Whisk the egg white in a bowl until stiff, add the remaining sugar gradually until the mixture forms stiff peaks. Fold into the apple puree.

4 Divide the raspberries and any juice among six serving glasses, spoon the apple mixture on top
and decorate with mint sprigs.

Preparation Time Cooking Time
10 Mins, plus chilling 1 hour15 Mins