Quebec apple mousse

QUEBEC APPLE MOUSSE

Portions : 6 to 8 - Preparation time : 25 minutes - Cooking time : 13 to 15 minutes

Ingredients

• 500 g (17 oz) Québec Golden apples, peeled, in small cubes
• 15 ml (1 tablespoon) unsalted butter
• 60 ml (4 tbsp or ¼ cup) sugar for apple sauce
• 1 pinch salt
• 1 pinch cinnamon
• 500 ml (2 cups) water
• 2 eggs, yolk
• 60 ml (4 tbsp or ¼ cup) sugar for egg yolks
• 375 ml (1 ½ cups) 35% cream
• Sufficient quantity of caramel coulis or caramel candy chips

Preparation

1. In a hot skillet over medium heat, brown the apple cubes in the melted butter and 30 ml (2 tbsp) sugar. Let brown, then add remaining sugar, pinch of salt and cinnamon, and water. Stew for 10 minutes, stirring regularly.
2. Once the apples are nicely stewed, use a blender to purée them.
3. Set aside in a cool place.
4. In a bowl, using a whisk or an electric mixer, whip the yolks, then add the sugar and continue beating until you obtain a light, homogeneous texture.
5. In another bowl, whip the cream until stiff.
6. Fold the cold apple purée into the beaten eggs, then fold in the whipped cream.
7. Garnish verrines or a serving dish, adding caramel coulis or candy sprinkles just before serving.
8. A few cubes of raw apple in the preparation will add freshness to the dessert.