- 1 pound 4 ounces [566 g] applesauce
- 8 ounces [227 g] sugar
- 2 raw egg whites
- 1/2 ounce [14 g] unflavoured gelatin
- Grated rind of 1/2 lemon
- 3 cups [750 mL] whipped cream [no sugar added]
- Whipped cream, tor garnish
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- Well mix together applesauce, sugar, egg whites and unflavored gelatin into a casserole; bring to a boil.
- Remove from heat and leave to cool completely.
- Mix in grated lemon rind before folding in whipped cream.
- Serve mousse into individual dessert cups, topped with a whirl of whipped cream.
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