Serve this refreshingly delicious Apple Mousse in hollowed-out apples on a warm autumn day. The creamy no-bake dessert is easy to make yet looks really impressive. It's a perfect dessert for a fall dinner party or Thanksgiving dessert.
This mousse is made by cooking fresh apples with sugar and cinnamon so it has an amazing apple flavor. I used a combination of Gala, Granny Smith, and Pink Lady Apples, but any apples you would typically use to make applesauce will work in this recipe.
I add a splash of lemon juice to balance the sweetness. If you want a less sweet apple mousse, then use all tart Granny Smith apples.
Recipe
- 4 pounds apples about 10 small golden delicious, Fuji, pink lady, or gala varieties
- ½ cup sugar
- ½ cup apple cider (or water)
- ¼ cup freshly squeezed lemon juice from 1 lemon
- 1 envelope unflavored gelatin
- ½ teaspoon cinnamon
- ¼ cup cold water
- 2 cups whipped cream
- optional 8 small apples for serving
- cinnamon or nutmeg for dusting
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Peel and core the apples then cut into ¼-inch pieces.
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Combine the apples, sugar, ½ cup apple cider (or water), and lemon juice in a medium saucepan.
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Bring the ingredients in the pan to a boil over medium-high heat.
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Turn the heat down to medium-low, cover, and let simmer for 10 minutes, stirring midway.
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Remove the lid, and continue to cook, for 5-10 minutes until the apples are tender and transparent.
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During the final 5 minutes of cooking, stir the gelatin into the ¼ cup of cold water and set aside to bloom (soften).
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Use an immersion blender to puree the apples until smooth.
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Alternatively, you can puree the apples in a blender or food processor, just do half at a time. Then pour the apples back into the saucepan.
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Whisk the bloomed gelatin and cinnamon into the hot apples until well combined.
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Fill your sink with a few inches of ice water.
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Set the saucepan in the water, making sure the water does not spill over into the pan.
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With the pan immersed in the cold water, whisk the apple mixture occasionally for about 15 minutes until it cools completely.
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Remove the pan from the water and pour the cooled apple mixture into a large mixing bowl.
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Whisk in ⅓ of the whipped cream.
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Then, gently fold in the remaining whipped cream.
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Cover, and refrigerate for at least 2 hours.
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To serve, spoon into small dessert cups and sprinkle some cinnamon or nutmeg over top.
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Or hollow out 8 small apples using a melon baller and pipe the mousse into the apples using a pastry bag fitted with a large open star tip.
Store the mousse in the refrigerator for up to 5 days. If you serve the mousse in apples, I suggest you hollow them out and spoon in the mousse just before serving. Or, brush the inside of the apples with lemon juice or a lemon-lime soda to keep them from browning.
More apple Recipe ideas...
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The Partiologist says
I have not ever hear of apple mousse, sounds delicious!
Beth says
I had never tried it before making it for Dixie Crystals. I will definitely be making it again. It's really delicious.