Apple Mousse

110

By Beth Jackson Klosterboer

Prep Time:

30m

Bake/Cook Time:

20m

Yield:

Serves 8

Plan for:

2 hours chill time

Planning a fall party? This creamy Apple Mousse sprinkled with cinnamon or nutmeg makes a delicious treat. Although this dessert has warm cozy flavors, it’s served cold so it makes a delicious treat even on a warmer autumn day. Serve it up in hollowed out apples for an extra special touch.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4 pounds apples (about 10 small Golden Delicious, Fuji, Pink Lady, or Gala varieties)
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup water or apple cider
1/4 cup freshly squeezed lemon juice from 1 lemon
1 envelope unflavored gelatin
1/2 teaspoon cinnamon
1/4 cup cold water
2 cups whipped cream
Optional, 8 small apples for serving
Cinnamon or nutmeg for dusting

Directions

Peel and core apples then cut into 1/4-inch pieces.
Combine apples, sugar, 1/2 cup water (or apple cider for a more intense apple flavor), and lemon juice in a medium saucepan.
Bring ingredients in pan to a boil over medium-high heat.
Turn heat down to medium-low, cover, and let simmer for 10 minutes, stirring midway.
Remove lid, and continue to cook, for 5-10 minutes until apples are tender and transparent.
During final 5 minutes of cooking, stir gelatin into 1/4 cup of cold water and set aside to bloom (soften).
Use an immersion blender to puree apples until smooth. Alternatively, you can puree apples in a blender or food processor, just do half at a time. Pour apples back into saucepan.
Whisk bloomed gelatin and cinnamon into hot apples until well combined.
Fill a sink with a few inches of ice water.
Set saucepan in water, making sure water does not spill over into pan.
With pan immersed in cold water, whisk apple mixture occasionally for about 15 minutes until it cools completely. Remove pan from water.
Whisk in 1/3 of whipped cream. Gently fold in remaining whipped cream.
Pour into a bowl, cover, and refrigerate for at least 2 hours.
To serve, spoon into small dessert cups and sprinkle some cinnamon or nutmeg over top. Or hollow out 8 small apples using a melon baller and pipe mousse into apples using a pastry bag fitted with a large open star tip.