Apple Mousse

Ooooh isn't it nice and green. This is part of dessert recipe by Neal Jackson that's going in the mag. This particular pic isn't because I did shot glasses last time (as pics, not drinking vessels). A few things:
Food styling breaks my heart. I suspect it may be because I'm not that good at it and give up in a gah! of hamfistedness. I feel like King Kong adjusting Jessica Lange's dress. If anybody has got a book on dessert decorating they can recommend....
The recipe itself is a great example to how complexity can be generated out of a few elements. Were you to find yourself trapped in a kitchen (I'm not sure how - blizzard maybe, surrounded by light-sensitive mutant albinos) with a large bag of apples, sugar, flour, eggs, butter, cream, a bottle of calvados and a few sticks of gelatine. Out of this you make apple and calvados jelly, glazed poached apple, apple glaze, and an apple mousse with sponge cake that combines egg yolks, apple puree, apple juice, whipped cream and egg whites.
Taking the most part of a Friday evening, I'd suggest going to see a band instead or something, maybe leave it for an afternoon perhaps.
Bugger me if it isn't tasty though.

*And if you find yourself trapped in a garage with a guitar and a practice amp - twelve bar blues baby! Tonic, Sub-dominant, Dominant. 1 4 5. D G A; E A B; A D E... Why didn't I think of this before?