To make Applemuse is a traditional Elizabethan recipe for a classic dessert dish of a fruit custard made from a blend of apple puree, egg yolks, butter and sugar that's cooked in a pan to thicken before serving. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make a dish full of Snow.
To make an ApplemoyF;e.
Take a doF;en apples, and ether rooF;te or boyle theim, and drawe them thorowe a F;treyner, and the yolkes of three or foure egges withal, and as ye F;trayne theym, temper them wyth three or foure F;ponefull of damaF;ke water yf ye wyll, than take and F;eaF;on it wyth F;uger, and halfe a dyF;che of F;wete butter, and boyle them vp on chaffyngdyF;che in a platter, and caF;te byF;kettes or F;ynamon and gynger vpon them, and F;o F;erue them forthe.
Modern Redaction
Ingredients:
675g cooking apples (weighed after peeling and coring), chopped
4 tbsp water
3 egg yolks
2 tbsp rose water
50g butter, finely chopped
3 tbsp sugar
ground ginger and ground cinnamon to garnish
Method:
Combine the cooking apples and water in a pan. Cover with a tight-fitting lid then cook gently, stirring frequently, until the apples are very tender. Pass through a fine-meshed sieve to purée.
Beat together the egg yolks, rose water and sugar in a bowl then fold this into the apple purée along with the butter.
Turn the resultant mixture back into the saucepan and heat gently, stirring constantly, until the fruit custard thickens. Turn the mixture out into a dish, garnish with a dusting of ground ginger and cinnamon then serve.
