Apple Tea Mousse Cake
- 1 cup water
8 Apple Tea bags
4 egg yolks
1 cup sugar, divided
1 1/2 teaspoons unflavored gelatin powder
2 to 3 tablespoons water
3 egg whites (1/2 cup)
2 cups (1 pint) whipping cream, whipped
Additional whipped cream
2 tablespoons honey
1 ounce amarula or other favorite liqueur
1 green apple
Mint for decorations
- Boil water and tea together; reduce heat. Let steep 5 minutes. Remove tea bags and chill.
- Beat egg yolks and half the sugar in a bain-marie (hot water bath) until fluffy. Let cool. Dissolve gelatin with a little water. Beat egg whites and remaining sugar until fluffy and add to egg yolk mixture, folding carefully.
- Add 2 cups whipped cream, gelatin and tea. Place in dessert dishes or 4-cup mold and refrigerate for 2 hours. Serve in dishes or unmold and slice on plates. Top each with a dollop of whipped cream then drizzle with honey and liqueur.