Butterscotch mousse with sauteéd apples

Combine butter, brown sugar and 100ml of the cream in a small saucepan over medium heat and stir until sugar dissolves; set aside to cool.

Whisk remaining cream to soft peaks and fold into cooled butterscotch mixture.

Whisk egg whites and caster sugar to soft peaks.

Fold meringue into cream and butterscotch mixture, then, pour/spoon into six (½-cup) serving glasses.

Refrigerate until needed.

In a medium-size, non-reactive pan, preferably heavy-based stainless steel, combine apple wedges, butter and brown sugar.

Cook apples, tossing occasionally, over medium heat until beginning to become opaque and tender.

Add calvados or brandy and flame, stand back at this stage to avoid burning yourself. As the flame subsides, squeeze over some lemon juice to taste.

Serve apples hot with chilled butterscotch mousse.

Apples can also be made ahead of time and gently warmed through before serving.