Apple Mousse is a delightful and airy dessert that marries the tartness of apples with the lightness of whipped cream and the delicate texture of whipped egg whites. The preparation begins by peeling, coring, and chopping the apples into small, bite-sized pieces. These pieces are then cooked in a medium saucepan with a mix of lemon juice, sugar, ground cinnamon, and nutmeg, which not only enhances the natural sweetness of the apples but also infuses them with warm, aromatic spices. As the apples soften over a medium heat, their transformation into a soft, breaking-down texture happens in about 10-15 minutes.
Once tender, the apples are pureed to a velvety smooth consistency and allowed to cool completely. At this stage, the fruity base of the mousse is ready to be elevated by the addition of rich, heavy cream whipped to stiff peaks, as well as beaten egg whites, which contribute to the mousse’s airy structure.
The lush apple puree is gently folded into the whipped cream, ensuring a delicate blend that retains the lightness of the cream. The final inclusion of stiff-beaten egg whites, sweetened with powdered sugar, is done with care to maintain the mousse’s fluffiness. The mixture is then spooned into serving dishes and chilled for at least two hours, allowing the flavors to meld and the mousse to set.
Apple Mousse is not just a dessert; it’s an experience of balanced flavors and textures. Interesting to note is how the citrusy tang of lemon juice complements the warmth of cinnamon and nutmeg, creating a nuanced flavor profile that enhances the natural essence of the apples. Its light, airy texture makes it a favorite during the warmer months, yet its spiced undertones lend it a comforting quality that’s perfect for autumn gatherings.
Ingredients
4 large apples
1 tbsp lemon juice
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup heavy cream
3 large egg whites
1/4 cup powdered sugar
Directions
1. Peel, core, and chop the apples into small pieces.
2. In a medium saucepan, combine the chopped apples, lemon juice, granulated sugar, ground cinnamon, and ground nutmeg. Cook over medium heat until the apples are soft and break down, about 10-15 minutes. Stir occasionally.
3. Once the apples are soft, let them cool slightly, then puree them using a blender or an immersion blender until smooth. Set aside to cool completely.
4. In a large bowl, whip the heavy cream until it forms stiff peaks. Set aside.
5. In another bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar and continue to beat until the mixture forms stiff peaks.
6. Gently fold the pureed and cooled apple mixture into the whipped cream.
7. Carefully fold the egg white mixture into the apple and cream mixture until fully combined.
8. Spoon the apple mousse into serving dishes and chill in the refrigerator for at least 2 hours before serving.