Apple Mousse

Apple Mousse
  • 2 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    yellow apples

  • 1/4 cup
    (60 mL)

    lemon juice

  • 1 envelope

    powdered gelatin

  • 2 tsp.
    (10 mL)


  • 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.

Source: Metro