Serves 4

3 medium Co. Armagh Bramley cooking apples, peeled, quartered and cored

100ml water

15g white sugar

Dash of lemon juice

300ml Co. Armagh Medium or Dry cider

3 gelatine leaves, softened in a little cold water or 1.5 tsp powdered gelatine

300ml whipping cream

1. Place the apples in a saucepan and add the water, sugar and lemon juice. Simmer for 10 minutes until the apples are tender and just starting to break up. Liquidize and then push through a fine sieve to create a thin sauce.
2. Place the cider into another saucepan, boil until reduced to about 5 tablespoons worth.
3. Remove from the heat then add the softened gelatine leaves or sprinkle over the powdered gelatine, stir until dissolved and leave to cool.
4. Whip the cream until it forms soft peaks and fold in the apple puree and cider. Divide into wine glasses and leave to set in the fridge for two hours.
5. Serve immediately garnished with a sprig of fresh mint. We serve this on a slate with apple puree, our award winning vanilla ice cream and a chocolate chip cookie.

Recipe courtesy of Mervyn Steenson, Grouchos Restaurant.