Deliciously fresh, this is a great dessert component for Spring or Summer, served with fresh fruit. Or serve with caramel sauce as a Fall treat. The mousse appears to not want to hold together – maybe the apple and gelatin just hate each other – but it comes together if you leave it to set for long enough. The first time I made this, it was for a mousse cake, and I honestly believed I would have the whole thing collapse on me. Even an hour after making, it wasn’t holding together. I was so disappointed as the flavour was amazing and I wanted to serve something light and fresh, but I thought it would end in disaster. But the morning after, when it came to cutting, it held its shape brilliantly.
- 2 Granny Smith sour apples (350gr flesh)
- 1 lemon, juice of
- 60gr sugar
- 3 sheets gelatin (5gr)
- 2 tbs hot water
- 200gr whipping cream
Soak the gelatin in cold water for 5 minutes.
Whip the cream to soft peaks.
Peel and core the apples. You should have 350gr flesh. Puree this together with the lemon juice and sugar.
Squeeze out the gelatin. Dissolve it in the hot water.
Stir the gelatin water into the apple puree. Stir well, then fold everything into the whipped cream. Pour it into whatever container you want to serve it from (or unmold it from) and leave to set in the fridge for at least 4 hours (but if you read my story above, I would go for at least 12 hours).