From the Blog

Outback Honey Mousse

2 pound eating apples
1 oz butter
3 tblsp water
3 tblsp honey
1 dessert spoon gelatine
half pint double cream

Peel, core and chop the apples and cook in a covered pan with butter and water on low heat until soft. Takke off the lid and continue cooking quickly until the puree is just firm. Take off heat and stir in honey and gelatine soaked in 2 tblsp cold water. Stir unti disolved, then leave to cool. Whip cream until just stiff, fold in apple puree and pile into glass dish. Leave in cold place for 2 hours, and decorate with cream and nuts, or biscuit crumbs.