Delicate apple mousse
4 servings
30 minutes
Delicate apple mousse is a refined European treat that combines fruity freshness, creamy softness, and nutty crunch. Its roots trace back to French and Italian culinary traditions, where airy desserts with subtle flavors are cherished. The taste of this mousse is soft and harmonious, with light caramel notes of baked apples, accented by the warming aroma of vanilla and cognac. The creamy texture blends with crunchy nuts and crumbly cookies, while the tartness of prunes and the freshness of lemon balm add exquisite complexity to the dessert. This mousse is perfect for romantic dinners, festive occasions, and cozy home gatherings.
1
Peel the apples, remove the seeds, and chop them finely. Place the apples in a deep skillet, add butter, sugar, vanilla seeds (vanilla sugar), and liqueur (brandy). Simmer over medium heat until the apples are soft. If they start to burn, add a little water.
- Golden apples: 400 g
- Butter: 50 g
- Sugar: 2 tablespoons
- Vanilla: 1 piece
- Cognac: 40 ml
2
Chop the apples in a blender until pureed and cool. Roast the nuts in a dry pan until golden and cool.
- Pecan: 3 tablespoons
3
Whip the cream into an airy mass and gently mix with condensed milk. Place in the refrigerator.
- Cream 35%: 200 ml
- Condensed milk: 70 g
4
Finely chop the prunes and lemon balm. Squeeze the lime (lemon) juice and add it along with the prunes and lemon balm to the cooled apple puree. Chop the roasted nuts and cookies, and cut the strawberries into 4 pieces.
- Prunes: 50 g
- Melissa: 2 stems
- Lime: 0.5 piece
- Pecan: 3 tablespoons
- Shortcrust pastry: 150 g
- Strawberry: 150 g
5
Layer some nut cookies in cups or dessert bowls, top with apple puree, then more nut cookies and strawberries. Cover everything with whipped cream, sprinkle again with nut cookies, and serve decorated with strawberries and lemon balm.
- Shortcrust pastry: 150 g
- Pecan: 3 tablespoons
- Strawberry: 150 g
- Cream 35%: 200 ml
- Melissa: 2 stems