Light And Fluffy Italian Apple Mousse (Mango Variation)

This Italian apple mousse is a light, delicious dessert perfect for concluding our lavish dinner. Using a similar cooking method to a cream caramel, it is an apple meringue cooked in a "Bain-Marie" and covered with caramel. It offers a delightful contrast between the fluffy softness of the apples and egg whites and the satisfying crunchiness of the caramel. The dish is also gluten-free.

Growing up, this apple mousse was a dessert we often had at large family reunions.

After our generous feasts, we needed to end the gathering with something light and sweet that would settle our stomachs without weighing us down.

As a naturally gluten-free dessert, it's a light and delicious end to the evening, made all the more special by its unique preparation.

The cooking method is similar to a crème caramel, as it's cooked in a "bain-marie," a gentle technique that helps it remain incredibly fluffy.

This creates a pleasing contrast between the soft sweetness of the apples and egg whites and the crunch of the caramel.

Sometimes, I create a unique version with a mango flavor to give it an exotic taste.

This recipe is part of a series on traditional Italian apple and pear desserts, which also includes a cake made with mostly apples, a recipe for using overripe pears, a traditional crostata di mele (apple pie), and a quicker and easier version of a French apple tart.

Ingredients

These are the ingredients you need:

For the mousse:

• Apples: They form the core of the dessert, creating a soft and sweet base for the mousse.
• Egg Whites: They are whipped to create the light and fluffy meringue that defines the mousse's texture.
• Sugar: This sugar provides the fluffy sweetness for the meringue.
• Vanilla extract, Clove, and Cinnamon: These spices infuse the apples with a warm, fragrant flavor.
• Lemon juice: It brightens the flavor of the cooked apples.

For the caramel:

• Sugar and Water: These two ingredients are transformed into the perfect crunchy, sweet caramel.

For serving:

• Sour cream: A spoonful of sour cream adds a creamy sour contrast to the sweet mousse.

Find the measurements in the recipe card

For the mango version:

• Mango bones: When you cut a fresh mango, there is always a lot of flesh left on the bone, and since I do not like to waste anything, I boil it with the apples to create a delicious sauce, which is how I came up with the mango version of this mousse.

Step by step instructions

Making the apple mash

Mango version

Making the caramel

Never stir, touch, or move the pan, as this can cause the syrup to crystallize back into sugar.

Be vigilant, as caramel can burn within seconds.

Preparing the mousse

Preheat the oven to 180°C (355°F).

The water level should cover the sides of the ramekins, but leave a space of one finger below their border to ensure the water doesn't flow inside.

To serve

7. Once cooked, turn the ramekins upside down onto a serving plate while still warm.

This is important because if the caramel solidifies, you may not be able to remove the mousse from the ramekins.

How to serve it

Serve the apple mousse warm or cold with a spoonful of sour cream.

It gives a nice contrast to the mousse, which is already very sweet.

This creates a pleasant contrast between the smooth apple mousse and the crunchiness of the caramel.

More desserts made with apples

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