Ingredients for English Lindisfarne Mead And Apple Cream Pudding
- 2 lbs cooking apples, peeled, cored and chopped
- 4 eggs, separated
- ½ cup caster sugar
- 1 tablespoon gelatin powder
- 2 tablespoons lemon juice
- 4 tablespoons mead (Lindisfarne or other English mead)
- double cream, for garnish
- candied angelica, for garnish
- 3-5 tablespoons cold water
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How to Make English Lindisfarne Mead And Apple Cream Pudding
- Cook chopped apples in 3 tablespoons of water in a saucepan over medium heat until they turn to pulp (about 10-15 minutes).
- Press the cooked apples through a fine-mesh sieve to remove any lumps, creating a smooth apple puree.
- In a separate bowl, whisk together the egg yolks and 1/2 cup of sugar until pale, thick, and creamy.
- Gently fold the apple puree into the egg yolk mixture.
- In a small bowl, sprinkle the gelatin over 3-5 tablespoons of cold water. Let it bloom for a few minutes, then place the bowl in a pan of simmering water until the gelatin is completely dissolved.
- Stir the dissolved gelatin, lemon juice, and mead into the apple and egg yolk mixture.
- Once the mixture begins to thicken slightly, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the apple mixture until just combined.
- Pour the mixture into a glass serving bowl.
- Refrigerate for at least 2-3 hours, or until completely set.
- Before serving, garnish with whipped cream and candied angelica strips.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
108g
Fat
50g
Carbs
10g
