La Norman apple mousse is a dessert made from apples, water, sugar, butter, lemon, cinnamon, Calvados, cream and milk.

Of Norman origin, this easy-to-prepare mousse, flavored with Calvados, is perfect at the end of a meal or during snacks of the day.

Difficulty level: low
Preparation time : 20 min
Time rest : -
Cooking time : 15 min
Total time : 35 min
Ingredients: 6 people
1,75 kg of slightly sour apples
200 ml of water
240 g sugar
35 g butter
1 / 2 lemon (zest and juice)
1 pinch of cinnamon powder
5 ml of Calvados
220 g of fresh cream
2 tbsp. to s. of milk (option)


  • Wash and peel the apples (set 2 aside).
  • Remove the cores, cut into pieces and cook over low heat in a saucepan with the water, sugar, 25 g of butter, very finely grated lemon zest and a pinch of cinnamon.
  • Bring to a boil and cook over low heat until all the apples are mashed very clear and fairly runny.
  • Reduce until the water in the fruit has evaporated completely.
  • Cool completely.
  • Add the lemon juice and Calvados.
  • Place the cream in a cold bowl. If it is very thick, mix with milk.
  • Whip the light whipped cream without beating it tightly.
  • Add a quarter of whipped cream to the compote. Beat lightly, then add the rest of the cream all at once and incorporate gently with a spatula, making slow movements from bottom to top.
  • Pour the mousse into a serving dish and refrigerate until ready to serve.
  • Peel 2 apples and cut each into slices.
  • Sauté with 10 g of butter and sprinkle with sugar during cooking.
  • Continue cooking over medium heat until the apple slices are lightly caramelized.
  • Decorate the mousse with the caramelized apple slices and add a hint of cinnamon.
  • Serve and enjoy!