Apple-Sage Mousse

By Molly O’Neill

Published November 30, 1996

Total Time
35 minutes, plus refrigeration
Rating
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Ingredients

Yield:4 servings

  • 4 medium Granny Smith apples, peeled, cored and thinly sliced

  • ½ cup apple cider

  • 3 ½ teaspoons chopped fresh sage

  • 3 tablespoons sugar

  • 1 teaspoon gelatin

  • ¼ cup cold water

  • 1 teaspoon fresh lemon juice

  • 2 teaspoons Calvados brandy

  • 1 teaspoon minced lemon peel (yellow part only)

  • 1 cup heavy cream

  • ½ lemon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 67 milligrams cholesterol; 368 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 6 grams fiber; 21 milligrams sodium; 3 grams protein; 30 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments

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Joan

If I already have unsweetened apple sauce, how much should I use?

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