- 1 pound + 4 ounces [567 g] pureed apples
- 8 ounces [227 g] sugar
- 2 raw egg whites
- 1/2 ounce [14 g] unflavoured gelatine
- Zest of 1/2 lemon
- 1 1/2 pints / 3 cups [750 ml] whipped cream [no sugar added]
- Whipped cream [for garnish]
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- Mix together apples, sugar, egg whites and unflavored gelatine in a casserole; bring to a boil.
- Take away from heat; cool.
- Add lemon zest; fold in whipped cream.
- Serve mousse in individual dessert cups, topped with a whirl of whipped cream.
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