Apple-Sage Mousse
- Total Time
- 35 minutes, plus refrigeration
- Rating
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Ingredients
- 4medium Granny Smith apples, peeled, cored and thinly sliced
- ½cup apple cider
- 3½teaspoons chopped fresh sage
- 3tablespoons sugar
- 1teaspoon gelatin
- ¼cup cold water
- 1teaspoon fresh lemon juice
- 2teaspoons Calvados brandy
- 1teaspoon minced lemon peel (yellow part only)
- 1cup heavy cream
- ½lemon
Nutritional analysis per serving (4 servings)
368 calories; 22 grams fat; 14 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 30 grams sugars; 3 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the apples and cider in a medium-size, nonreactive saucepan over low-medium heat. Cook, stirring occasionally, until the apples are soft, about 20 minutes. Place in a food processor and puree until smooth. Press the mixture through a medium-mesh sieve and place in a saucepan. Stir in the sage and sugar. Set aside.
- Step 2
Sprinkle the gelatin over the water and let soften without stirring for 2 minutes. Stir into the apple mixture. Cook over medium heat, stirring, just until the gelatin is dissolved. Refrigerate until cold but not set.
- Step 3
Stir in the lemon juice, Calvados and lemon peel. Whip the cream until it holds firm peaks. Stir ⅓ of the whipped cream into the apple mixture. Fold in the remaining cream. Divide among 4 wide-mouth wine glasses or dessert dishes. Refrigerate until ready to serve.
- Step 4
Use a vegetable peeler to remove the peel in long strips from half the lemon. Scrape off any white pith. Cut the strips into fine julienne. Cross 2 or 3 lemon strips on top of each dish before serving.
Private Notes
Comments
If I already have unsweetened apple sauce, how much should I use?