Airy Apple Mousse
by Editorial Staff
A refreshing and airy apple mousse recipe that is very easy to make from available ingredients.
Ingredients
- Peeled apples – 650 g
- Water – 650 ml
- Sugar – 5 tbsp
- Semolina – 5 tbsp
- Citric acid – on the tip of a knife
How to make apple mousse:
Directions
- Peel the apples, remove the seeds, and cut them into quarters. Add water, sugar, and citric acid if necessary. (The proportion of water and apples is 1: 1. Sugar – at the rate of 1 tablespoon per 150-200 grams of apples, depending on how sweet the apples are, rely on your taste. Citric acid – depending on how sour the apples themselves are or not, try it, you may not need acid.)
- We put on the fire, bring to a boil and wait for the apples to boil. After boiling, it will take about 5-10 minutes depending on the apple variety. From the resulting mass, use a blender, mixer, or sieve to make applesauce.
- One spoonful, stirring each time, add semolina at the rate of one tablespoon of semolina per 130 grams of apples.
- Put on fire and cook semolina again. After boiling, cook for 3-4 minutes, stirring occasionally.
- Let the semolina porridge on the applesauce cool until warm and then beat with a mixer. The mass should turn white, increase in volume, and cool completely. To make this process faster, the mass is whipped better and is airier, this must be done with rapid cooling. To do this, while whipping, the dishes with apple mousse can be placed in a larger bowl by pouring cold, ice water there.
- The result is an airy apple mousse. We put it in the refrigerator for a couple of hours, it will become thicker and fresher.
Enjoy your meal!
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