Mousse of apples is a quick and versatile dessert, which is easy to prepare by yourself. Eat this dainty in a chilled form, alone or in addition to other desserts, such as ice cream , baking, banana or curd mousse .
How to cook English apple mousse?
This autumn English dessert is a light apple mousse on gelatin, traditionally served separately in kremankah in combination with apple jam or used as a basis for creams.
Ingredients:
- apples - 3 pieces;
- water 100 ml;
- sugar - 15 g;
- lemon juice - 1 teaspoon;
- cider - 300 ml;
- gelatin - 1 ½ tsp;
- cream - 300 ml.
Preparation
Apples are peeled and peeled, cut into large quantities and placed in a saucepan with water, sugar and lemon juice. Stew 10 minutes until tender, and after grinding in a blender to a puree-like consistency.
In another saucepan pour the cider and boil it until the total volume is reduced to 5 tablespoons. We remove from heat and mix gelatin in it until it dissolves completely.
Cream whisk to white peaks and mix in them apple puree and gelatin on cider, we spread mass on kremankam with a spoon or confectionery bag and leave in the refrigerator for 2 hours. Ready dessert before serving is decorated with fresh mint leaves.
Apple mousse on semolina
Apple mousse with a manga differs from its predecessor in a more dense consistency. Thanks to the presence of cereals, this dessert perfectly keeps the shape without the addition of gelatin, which makes it quite a vegetarian dish.
Ingredients:
- apples - 3 pieces;
- sugar - 2 tbsp. spoons;
- lemon - 2-3 wedges;
- semolina - 2 tbsp. spoons;
- Vanillin - to taste.
Preparation
Apples are peeled and peeled, cut into large pieces and boiled in sweetened water until soft.
Next, soft fruit should be mashed using a blender, sieve or meat grinder. In mashed potatoes add 4-5 tablespoons of liquid, in which the apples were cooked, and again we return the mass to the fire. We mix the manga into it and cook the dessert until it thickens for 5-7 minutes.
After thickening dishes with mousse put in a container with ice and quickly whisk with a mixer or whisk. Due to the rapid beating, the thickened dessert will be saturated with oxygen and will acquire a gentle consistency. A light and healthy dessert is poured over glasses or kremanki and served to the table. Bon Appetit!