Add the apple juice, star anise, vanilla, cardamom and cinnamon stick to a saucepan and heat until it is reduced by half (to about 125g). Strain out the spices.

To make the apple purée, peel the apples and chop into pieces. Microwave for around 4 minutes until soft, then blitz. Add the gelatin to water, as per the instructions on the packet. Add this to the hot apple juice. Then add half the apple purée (keeping the other half for the garnish) and the custard. Mix together.

Whisk the egg whites and sugar until the mix forms stiff peaks.

Whip the cream until it forms soft peaks.

Fold the egg white mix, the cream and apple/custard mix together, gently, until combined.

Spoon the mix into rings or dishes and leave to set in the fridge for around 5 hours.

To Serve:

Turn the mousse out of the rings and serve with your choice of ice cream, some crumbled shortbread and some apple purée.​

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If you would like to print this recipe out, you can link on the pdf link here.