patrícia furtado

Another fruit mousse recipe, I know. But this time, it was by accident! This weekend, I was actually going to do some Apple Crêpes, as I have been meaning to post my crêpe recipe in a long time. After all, it’s my favourite recipe, fast fun and very versatile, and I do it at least once a week.

It all started when I saw this Apple Juice Sabayon by La Tartine Gourmande and thought “Hey, this would probably be awesome with crepes”. (that’s a recurring thought I have). Then I investigated a bit about the Sabayon sauce, and the italian Zabaglione dessert, and decided to create my own apple juice version for the crepes.

Turns out I exaggerated a bit on the sugar, and although the crêpes were nice, they weren’t as awesome as I though they’d be. The photos didn’t turn out that good either, so I decided not to post about it at all.

But I added some unsweetened whipped cream to the sauce, and as if by magic, it turned into a truly fantastic mousse, light, airy, and smooth, with just the right amount of sweetness. Perfect to combine with the caramelised apple topping I had also done for the crêpes. Here’s the recipe:

Fluffy Apple Mousse

6 egg yolks
9 tbsp sugar
1 cup fresh apple juice
2 tbsp lemon juice
400ml whipping cream

In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture. Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.

In a separate bowl, whip the cream and when the sauce is cold, gently fold it in. Pour into the serving cups, over fresh diced apple or caramelised apple, if you’ve got a sweet tooth.

Caramelised Apple

2 granny smith apples
3 tbps sugar
2 tbsp butter

Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.