Apple and cinnamon mousse with zabaglione sauce
The apples may be sour...
Posted in Cakekitchen

… but this sweet dessert is not a bitter pill to swallow. That is because the sour apples are nicely softened with lemon and apple juice, as well as sugar-sweet vanilla sugar. The result: a tasty dessert, which will sweeten any meal.

Apple and cinnamon mousse with zabaglione sauce is very tasty.

 

Ingredients
4 leaves of gelatine
600 g sour apples (e.g. Granny Smith, Cox’s Orange Pippin)
4 tbsp apple juice
Juice from an untreated lemon (you can use a valentina press for this)
2 cinnamon sticks
2 tbsp vanilla sugar
200 ml cream
3 egg yolk
65 g sugar
50 ml water
75 ml dry white wine

Preparation

Here’s what to do: Firstly, put the bases into the sections of a giulia tray, and grease the moulds – including the bases – with sunflower oil. Then refrigerate the giulia tray.

Leave the gelatine to soak and soften in cold water. During this time, wash, quarter and core the apples. Boil the quartered apples until they are soft, along with the apple juice, lemon juice, cinnamon sticks and vanilla sugar. Now purée the soft-boiled mass with a blender and dissolve the drained gelatine into it. Then refrigerate the apple mousse.

Take a breather and then continue by beating the cream until it stiffens. When the apple mousse begins to set, carefully add the cream, and divide the mousse between the six moulds of the giulia tray. Now put the lids onto the moulds, and leave the mousse to cool in the fridge.

A top tip: Before tipping the apple mousse onto small plates, put the giulia tray into hot water for approx. ten seconds. This will make it easier to take the mousse out of the moulds.

Now prepare the zabaglione sauce. Whisk the egg yolks, sugar, water and white wine in a mixing bowl, and beat the liquid mass over a gently simmering water bath until it is creamy. Finally, serve the white wine sauce with the apple mousse.

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