Fresh Apple Mousse

Step 1

Peel your apple and cut into about 10-12 equal pieces.

Step 2

Add to apples a small saucepan along with the 1/4 cup sugar, 100 ml water, and lemon juice. Stir together.

Step 3

Simmer until the apple is easily pierced with a fork, but not yet falling apart.

Step 4

Puree the apple compote until smooth.

Step 5

Sprinkle water over gelatin in cold water.

Step 6

Set aside and allow to bloom.

Step 7

When fully bloomed, microwave for about ten seconds until melted.

Step 8

Add the pureed apples to a medium sized mixing bowl. Add the apple juice, the 2 tablespoons of sugar, Greek yogurt, and melted gelatin and whisk to combine and set aside or place in fridge.Note: If you put it in the fridge, make sure not to leave it long enough for the gelatin to start to set. Set aside, or place in fridge. If you take it out right after the next step, you'll be totally fine.

Step 9

In another small/medium mixing bowl, whip the cream until not-quite-stiff peaks form.

Step 10

Add the cream to the apple mixture and mix with a spatula.

Step 11

You can place the bowl over a bowl of ice to help it start to cool and thicken.

Step 12

Once it is fully combined, fold in the diced apples.

Step 13

Ladle the mixture into individual cups/ramekins, or into one bigger container.

Step 14

refrigerate for about an hour until fully set.

Step 15

Feel free to garnish with whipped cream, mint leaf, and apple.