A good, old-fashioned Geordie recipe from Lindisfarne, or Holy Island, on the far north-east coast of England.

Preparation Time: 25 minutes
Ingredients:
1lb cooking apples
3 large eggs
4oz caster sugar
½oz powdered gelatin
1 tbsp lemon juice
3 tbsp Lindisfarne Mede
¼ pint double cream
Angelica

Preparation:
Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée. Whisk the egg yolks and sugar until it’s pale, thick and creamy and then fold in the purée. Dissolve the gelatin in 3 tbsps of cold water by standing the bowl in a pan of boiling water. Stir the gelatin into the egg mixture with the lemon juice and mede. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture. Put mixtures into a glass serving bowl and chill until set.

Decorate with whipped cream and strips of angelica.

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