Apple Mousse

adapted from a recipe of an old magazine called C.Lignac 

Makes 6 serving : 

- 4 apples + 1/2 (or 1 small)

- 1/4 or 1/2 tsp cinnamon powder

- 1 lemon

- 2 eggs

- 2 egg yolks

- 50g icing sugar

- 5 gelatin leaves (= 10g, in the original recipe it was 8 leaves = 16g but I would reduce the amount next time)

- 15cl heavy cream (cold)

- 50g sugar and 1 tbsp rosemary for infused syrup

Peel 4 apples and take off the seeds, cut them in pieces. Make stewed apples with them, just cooking them for a while over low heat, stirring from time to time. In the end, mix it with a food processor.

Soak the gelatin leaves in cold water to soften them. 

Melt it in the heated lemon's juice.

Beat the eggs and yolks with icing sugar for 8 minutes over a bain-marie, stiring constantly so the mixture thickens but doesn't turn into scramble eggs.

Whip the heavy cream until stiff peaks. Mix stewed apples with gelatin, then incorporate the whipped cream (be careful : the mixture should be cold by now).

Pour the batter in glasses and let it set in the fridge for a few hours.

To make poached apples : 

Infuse rosemary in a cup of water for about 5 to 8 minutes over medium heat. Filter to take off rosemary, and add a bit of water and sugar, bring back to heat to melt it.

Peel 1/2 apple and cut some pieces. Poache them for about 10 minutes in the syrup.

Add two pieces of poached apples in each apple mousse (on top).

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