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!