INGREDIENTS

INSTRUCTIONS

POP
APPLE CUSTARD
Pop: Put the cinnamon, cloves and nutmeg in a small coffee mill or blender
and grind to a fine powder.
Place the apple rings in a medium sized saucepan, pour in the apple juice
and water and cover. Bring to a boil, reduce the heat and simmer until
apples are tender - about 5 minutes. A knife inserted into an apple ring
should go in and come out easily. Transfer the apple rings to a small bowl,
reserving the poaching liquid in the pan over very low heat. Add the
cherries and let them heat through. Remove from heat, drain and set aside.
Pour about 1 inch of water into a medium sized saucepan, cover and bring to
a point where the water is hot, but not at a breaking boil. There should be
literally hundreds of little bubbles on the bottom of the pan. Pour the egg
substitute and sugar into a medium sized copper bowl, set the bowl over the
nearly boiling water and whisk the egg substitute until thick and frothy -
about 5 minutes. If the liquid should begin to boil, just pull the pan off
the heat until it settles down, otherwise the egg will curdle.
Pour the milk mixture in a thin stream into the frothy egg mixture and
whisk until well incorporated - it should increase in volume dramatically.
To serve: Place 2 apple rings on a dessert plate, cover with the thickened
custard and garnish with 4 artfully placed cherries. Put a small amount of
the pop in a small fine mesh sieve and push gently through, covering the
custard with an even dusting.
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