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Apple Mousse
Prep Time
30 mins
Cook Time
20 mins
 
Fall is the perfect time to enjoy creamy apple mousse served in hollowed out apples and sprinkled with cinnamon or nutmeg. This dessert has warm cozy flavors but is served cold so it’s great to serve on a warm autumn day.
Course: Dessert
Cuisine: American
Keyword: apple, apple mousse, fall desserts, mousse
Servings: 8
Calories: 217 kcal
Author: Beth Klosterboer
Ingredients
  • 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
Instructions
  1. Peel and core the apples then cut into ¼-inch pieces.

  2. Combine the apples, sugar, ½ cup apple cider (or water), and lemon juice in a medium saucepan.

  3. Bring the ingredients in the pan to a boil over medium-high heat.
  4. Turn the heat down to medium-low, cover, and let simmer for 10 minutes, stirring midway.
  5. Remove the lid, and continue to cook, for 5-10 minutes until the apples are tender and transparent.
  6. During the final 5 minutes of cooking, stir the gelatin into the ¼ cup of cold water and set aside to bloom (soften).
  7. Use an immersion blender to puree the apples until smooth.
  8. 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.
  9. Whisk the bloomed gelatin and cinnamon into the hot apples until well combined.
  10. Fill your sink with a few inches of ice water.
  11. Set the saucepan in the water, making sure the water does not spill over into the pan.
  12. With the pan immersed in the cold water, whisk the apple mixture occasionally for about 15 minutes until it cools completely.

  13. Remove the pan from the water and pour the cooled apple mixture into a large mixing bowl.

  14. Whisk in ⅓ of the whipped cream.
  15. Then, gently fold in the remaining whipped cream.

  16. Cover, and refrigerate for at least 2 hours.

  17. To serve, spoon into small dessert cups and sprinkle some cinnamon or nutmeg over top.
  18. 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.
Recipe Notes

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.