FLUFFY APPLE MOUSSE
One blogger's apple crepe filling gone wrong and a wonderful discovery is made. An amazing alternative to the ubiquitous chocolate mousse! The recipe calls for 6 egg yolks but no egg whites. I hate freezing egg whites, they always get lost in my TARDIS of a freezer, so I make a Pavlova with the whites and use the mouse as a filling. Good, huh? Pardon me while I pat myself on the back for my ingenuity....
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To make the mousse:.
- In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.
- Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.
- Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.
- In a separate bowl, whip the cream and when the sauce is cold, gently fold it inches
- To make the caramalized apple:.
- Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.
- Putting it all together:.
- Pour into the serving cups, over fresh diced apple or caramelized apple, if you've got a sweet tooth.
- Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.
Nutrition Facts : Calories 444.1, Fat 31.5, SaturatedFat 18.5, Cholesterol 285.9, Sodium 60.5, Carbohydrate 39.1, Fiber 1.2, Sugar 34.7, Protein 3.9
APPLE-SAGE MOUSSE
Steps:
- Place the apples and cider in a medium-size, nonreactive saucepan over low-medium heat. Cook, stirring occasionally, until the apples are soft, about 20 minutes. Place in a food processor and puree until smooth. Press the mixture through a medium-mesh sieve and place in a saucepan. Stir in the sage and sugar. Set aside.
- Sprinkle the gelatin over the water and let soften without stirring for 2 minutes. Stir into the apple mixture. Cook over medium heat, stirring, just until the gelatin is dissolved. Refrigerate until cold but not set.
- Stir in the lemon juice, Calvados and lemon peel. Whip the cream until it holds firm peaks. Stir 1/3 of the whipped cream into the apple mixture. Fold in the remaining cream. Divide among 4 wide-mouth wine glasses or dessert dishes. Refrigerate until ready to serve.
- Use a vegetable peeler to remove the peel in long strips from half the lemon. Scrape off any white pith. Cut the strips into fine julienne. Cross 2 or 3 lemon strips on top of each dish before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 28 milligrams, Sugar 30 grams
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