Mousse Pomme – Apple Mousse


Mousse Pomme – Apple Mousse


1 1/2 kg (3 lbs) Apples
1 lime or lemon (juice)
2 Tbs Brandy or Cognac
1/4 cup Brown Sugar
1 tsp Vanilla Essence
1 1/2 cups Whipping Cream
2 tsp Powder Sugar

1/4 cup Pineapple or Apricot Marmalade previously drained
2 Tbs Brandy or Cognac
1/2 cup previously Whipped Cream

Peel apples, cut them into cubes and remove the core.

Put them in a pot and cover them with water. Add lemon juice and bring them to boil until soft and tender. Let them cool.


Blend at high speed and turn back to the stove at very low heat until thickens.













Whip cream until stiff peaks form and add powder sugar. Save 1/2 cup for topping.


Fold whipped cream into apples. Add brandy and vanilla essence.






Mix brandy and marmalade*.  Pour Mousse in glass cups and top it with whipped cream, marmalade and a cherry. Mint leaves will add some extra colour.

Let it chill in the freezer for at least one hour before serving.



Voila! Light and very healthy!

I am Love … I am Success!


* Check Pineapple Marmalade recipe.  Follow the recipe and blend it instead of draining.  Turn back to stove at low heat until thickens.

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