Recipe

Apple Mousse

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Ingredients

For the Soft Set Apple Mousse

Makes 8

75g Cox’s apple juice

0.5g Malic acid

25g Caster sugar

2g Soaked gold gelatine

185 White chocolate, melted

25 Butter

340 Cream

For the Inserts:

Makes 20

4 Apples, diced

340g Cox’s apple juice

3g Agar Agar

0.2g Malic acid

40g Caster sugar

For the Coating:

200g White chocolate

200g Cocoa butter

5g MSK green fat-soluble colouring

5g MSK yellow fat-soluble colouring

5g MSK Red fat-soluble colouring (for painting the apple as per video demonstration)

For the Stalks:

20g cocoa powder

150g Tempered dark chocolate

300g Cocoa powder

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Working with heat

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Preparing Stone fruits

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Video – Apple Mousse

Recipe Apple Mousse Video not loading? Click HERE to view in a new window Ingredients For the Soft Set Apple Mousse Makes 8 75g Cox’s apple juice 0.5g Malic acid 25g Caster sugar 2g Soaked gold gelatine 185 White chocolate, melted 25 Butter 340 Cream For the Inserts:...

Method – Mousse

Whip the cream to a very light ribbon stage and leave to one side.

Bring the apple juice, malic acid and sugar to the boil in a saucepan and add the soaked gelatine.

Pour this mixture over the chocolate and emulsify with a whisk, add the soft butter and continue to whisk until it is all incorporated.

Once the mixture cools to between 35-40c fold the cream into the chocolate mixture and pipe into the apple moulds.

Method – Inserts

Dice and cook the apples as per demonstration, reserving the juice.

Bring the juice, along with the agar agar, malic acid and sugar to the boil for at least one minute.

Pour the mix into a tray and leave to set in the fridge.

Once the mix has completely set to a hard jelly, place in a blender and blend until smooth. Once finished pass through a sieve to get rid of any remaining lumps

Mix the smooth blended gel with the cooked apples and pipe into moulds as per demonstration.

Freeze the inserts in the moulds until completely frozen. 

Method – Coating

Melt the cocoa butter in the microwave in a plastic bowl and add the chocolate. Put the bowl back into the microwave on 10 second bursts until all the chocolate has melted.

Using a hand blender, emulsify the green and yellow colouring into the chocolate and transfer to a tall container ready for dipping. 

Method – Stalks

Scatter the 400g of cocoa powder onto a tray.

Slowly stir the 40g of cocoa powder into the chocolate to thicken it up and pipe onto the tray of cocoa powder as per demonstration.

Use scissors to cut the stalks down to size and dust of any excess cocoa powder with a pastry brush.

Dip the bottom of the stalk into the chocolate and stick to the top of the apple coating.

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