Recipe for Dinner
Apple and Rhubarb Mousse
225 g/8 oz/1/2 Bramley cooking (tart) apples, sliced 150 g/6 oz/1/2 rhubarb, peeled and chopped
150 g/6 oz/1/2 cup granulated sugar 10 mil2 tsp vegetarian gelatine 150 ml/A pt/1/2 cup whipped cream Ratafia Biscuits ( 343)
Boil the apple and rhubarb in a cupful of water until soft. Dissolve the sugar and gelatine in this mixture and bring to the boil again. Pass through a sieve (strainer) to obtain a smooth puree or liquidize in a blender. Fold in the w hipped cream when the mixture is cold. Spoon into glasses gnd chill until required. Serve with ratafia biscuits.