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 (cooking apples like Granny Smith apples, peeled, quartered and cored)
- 3.5 ounces/100 ml water
- 0.5 ounces/15 g white sugar
- 1/4 teaspoon lemon juice
- 10 ounces/300 ml apple cider (unsweetened, non-alcoholic cider)
- 3 gelatin leaves (softened in a little cold water, or 1 1/2 teaspoons powdered gelatin)
- 1 cup/300 ml 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-cm) 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.
This recipe for apple mousse is a classic and as such is perhaps best left alone. However, it is good from time to time to change things up a bit so here are a few suggestions.
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.