This easy recipe for apple mousse is a wonderful way to use cooking apples or sharp-flavored eating apples. It is a light yet delicious dessert and also useful for lunchboxes or picnics.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 medium sized cooking apples or Granny Smith apples, peeled, quartered and cored
- 3 ½ fl oz/100ml water
- ½ oz/15g white sugar
- Dash of lemon juice
- 10 fl oz/300ml scrumpy (farmhouse cider) or dry cider
- 3 gelatine leaves softened in a little cold water, or 1 ½tsp powdered gelatin
- ½ pt/300 ml whipping cream
- Place the apples in a saucepan, add the water, sugar and lemon juice. Simmer for 10 minutes until the apples are tender and just starting to break up.tender. Liquidize and then push through a fine sieve to create a fine sauce.
Place the cider into another saucepan, boil until reduced to about 5tbsp. Remove from the heat then add the softened gelatin leaves or sprinkle over the powdered gelatin, stir until dissolved and leave to cool.
- Whip the cream until it forms soft peaks and fold in the apple purée and cider. Divide between 4, 3 ½ "/9 cm ramekins, smooth the surface and leave to set in the refrigerator for 2 hours.
Serve immediately garnished with a sprig of fresh mint.