Apple Sage Mousse Recipes

FLUFFY APPLE MOUSSE

Steps:

• To make the mousse:.
• In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.
• Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.
• 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 inches
• To make the caramalized apple:.
• 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.
• Putting it all together:.
• Pour into the serving cups, over fresh diced apple or caramelized apple, if you've got a sweet tooth.
• Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.

APPLE-SAGE MOUSSE

Steps:

• 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.
• 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.
• Stir in the lemon juice, Calvados and lemon peel. Whip the cream until it holds firm peaks. Stir 1/3 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.
• 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.