- 2 yellow apples
- 1/4 cup (60 mL) lemon juice
- 1 envelope powdered gelatine
- 2 tsp. (10 mL) salt
- 1 egg white
- 1/4 cup (60 mL) granulated white sugar
- Cinnamon to taste
Cut the top off the apples; sprinkle with 2 tsp. (10 mL) lemon juice; set aside.
Hollow out apples with a melon baller; discard the core and put the flesh in a pan.
Sprinkle the inside of apples with 1 Tbsp. (15 mL) lemon juice.
Cook apple flesh 10 minutes over high heat, adding remaining lemon juice and sugar; stir constantly.
Add gelatine; put in a bowl; cool.
In another bowl, put egg white and salt; beat to stiff peaks with an electric beater.
Lightly fold the beaten egg white into the apple mixture.
Fill apples with the mixture; add a pinch of cinnamon to taste; put the top of the apple back on.
SuggestionThis mousse can be frozen in a plastic container and served as sherbet.
* We recommend Selection and Irresistibles products.
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