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)
- 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.