Italian apple mousse
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.
Servings 4
Calories 453kcal
Ingredients
- 8 apples equal to 1 kg - 2 lb
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cloves
- ½ teaspoon cinnamon
- ½ lemon juice
- 4 egg white
For the caramel
- ½ cup sugar
- 3 tablespoon water
To serve
- 4 tablespoon sour cream
Instructions
Making the apple mash
- Peel the apples and cut them into chunks
- Add the lemon juice to the apples to prevent them from turning brown.
- Cook the apple chunks with the spices over medium heat for about 15 minutes.
- Mash the cooked apples and let them cool down.
Mango version
- Instead of adding spices to your apples, add a mango bone with the remaining flesh.
- Let the mixture simmer for 15 minutes.
- The flesh will soften, and you can easily squeeze out the juices into the apple mousse.
- Stir the mixture and let it cool down.
Making the caramel
- First, grease four ramekins with butter.
- Use a small but heavy pan with an even base, as you cannot stir the syrup once it starts cooking.
- In the pan, pour the sugar and water and bring them to a boil over medium heat.
- With a thermometer, keep measuring the temperature of the syrup. The caramel is ready when it reaches 260°F (125°C).
- 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.
- Once the temperature is reached, immediately remove the caramel from the heat.
- Pour the caramel to cover the base of the prepared ramekins.
Preparing the mousse
- Preheat the oven to 180°C (355°F).
- Whip the egg whites with the sugar until they are stiff.
- Gently blend in the mashed apples with a whisk, making sure the egg whites don’t lose their stiffness.
- Pour the mousse into the ramekins over the caramel base.
- Place the ramekins in a large pan.
- Boil some water and pour it into the large pan around the ramekins to create a "bain-marie".
- Bake for 45 minutes at 180°C (355°F).
- Once cooked, turn the ramekins upside down onto a serving plate while still warm.
Video
Nutrition
Calories: 453kcal | Carbohydrates: 101g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 59mg | Potassium: 461mg | Fiber: 9g | Sugar: 89g | Vitamin A: 418IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg
