|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 4g||13%|
|Total Sugars 26g|
|Vitamin C 31mg||154%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Seriously, there are some desserts that are so easy to make yet delicious, it is barely believable. Take this easy apple mousse recipe for instance.
It is not only a wonderful way to use cooking apples or sharp-flavored eating apples, but the dessert also is a light yet delicious dish, which is great for lunchboxes, picnics, parties and anytime a light sweet is called for.
3 medium apples, such as Granny Smith apples, peeled, quartered and cored
100 milliliters (3 1/2 ounces) water
15 grams (1/2 ounce) white sugar
1/4 teaspoon lemon juice
300 milliliters (10 ounces) unsweetened nonalcoholic apple cider
3 gelatin leaves (softened in a little cold water or 1 1/2 teaspoons powdered gelatin)
300 milliliters (1 cup) whipping cream
Place the prepared apples in a saucepan, add the water, sugar and lemon juice and simmer over a low heat for 10 minutes or until the apples are tender and just starting to break up.
Use an immersion blender to purée the apples or mash them and then push them through a fine sieve to create a simple sauce.
Place the cider into another saucepan and boil until reduced to about 5 tablespoons.
Remove the cider from the heat then add the softened gelatin leaves or sprinkle over the powdered gelatin. Stir until dissolved and let cool.
Whip the cream until it forms soft peaks and then fold into the apple purée, cider and gelatin mixture.
Divide the apple mousse mixture into four (3.5-inch/9-centimeter) ramekins. Smooth the surface with a small palette knife or the back of a spoon and let set in the refrigerator for 2 hours.
Once set, serve immediately garnished with a sprig of fresh mint and perhaps a few shortbread cookies.
- Change the apples: Granny Smiths give a crisp, sharp flavor to the mousse but you might want to try other apples. Pink Fir are softer and will be sweeter.
- Change the fruit: Sweet Williams and Concord Pears will cook and purée in a similar way as the apples, so simply swap the apples with these.
- Add a little extra flavor: The apple mousse recipe here uses cider as a background flavor. Switch this out using other flavored drinks (alcoholic or otherwise). Pear-flavor liqueurs work well or try an Armagnac or Calvados, but naturally, these are not suitable for children.