Nova Scotia Apples - Recipe Box: Apple Cider Mousse with Mincemeat and Cointreau


Apple Cider Mousse with Mincemeat and Cointreau
1999 Winner - Blomidon Inn, Keith Bond

2 oz water
6 oz sugar
2 pkg Knox unflavoured gelatine
2 eggs
14 oz whipping cream (35%)
2 oz mincemeat
1 apple, peeled, cored & diced
4 fan wafers
2 tbsp. sugar
1 tsp. vanilla
4 small rounds of basic sponge cake or pound cake soaked very well in Cointreau 

Heat gelatine & apple cider together to reduce to half volume. Cook sugar & eggs in double boiler. Whip 12 oz of cream with vanilla. Whip egg whites. Fold all these together and set aside. In a small, heavy bottom pot, cook mincemeat, water and apple. Simmer until apple is soft. Put 3/4 oz of mincemeat mixture in bottom of champagne flutes. Push soaked cake down firmly on top of mincemeat mixture. Fill flute with mousse & cool 20 minutes. Put remaining whipped cream in piping bag. Push tip of bag down ½ inch in mousse and dispense ½ oz cream under skin of mousse. Let sit for 1 hour. Serve with fan wafer & a little round of apple peel covering the hole made by bag tip. 

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