Apple mousse

    2 hours 27 min

    This light apple mousse goes well with berry compote or a fruit sauce, or it is lovely on its own. It also happens to be dairy free.


    Pennsylvania, United States
    11 people made this

    Serves: 6 

    • 250ml apple juice
    • 4 sheets unflavoured gelatine (2 teaspoons powdered gelatine)
    • 3 eggs, separated
    • 140g granulated sugar
    • 1 teaspoon vanilla extract
    • juice of 1 lemon
    • 1 pinch salt

    Prep:25min  ›  Cook:2min  ›  Extra time:2hr  ›  Ready in:2hr27min 

    1. Heat the apple juice over very low heat in a small saucepan. Remove the pan from the heat and gradually add the gelatine, whisking vigorously until the gelatine dissolves. Let the bowl stand in a cool place for 10 minutes, or until the mix begins to thicken.
    2. Beat the yolks with 120g of the sugar and vanilla until light and creamy. Add the lemon juice.
    3. Beat the egg whites with the remaining sugar and salt until they stand in stiff peaks.
    4. Mix the apple-gelatine mixture into the egg yolks. Gently fold in the egg whites. Transfer to a serving dish or individual glasses and chill until set.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

    See it on my blog

    Spoonfuls of Germany

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