Apple Purée Mousse with Cinnamon
Use Purée Apple, Frozen, Boiron (1kg) to make this recipe. Apple purée gives mousse natural body and a familiar fruit flavour. Cinnamon belongs in the warm setting base rather than the whipped cream, so it disperses evenly and does not leave dusty streaks.
At a glance
- Yield: 6
- Preparation: 20 minutes
- Cooking: 5 minutes
- Chilling or freezing: 4 hours
Ingredients
- 350g apple purée, thawed
- 70g caster sugar
- 3 gelatine leaves, about 6g
- 200ml double cream
- 150g full-fat Greek yoghurt
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- 1 pinch fine sea salt
Method
- Soak the gelatine in cold water. Warm 100g apple purée with sugar, cinnamon and salt until steaming.
- Remove from the heat and dissolve the squeezed gelatine in the warm mixture. Stir in the remaining purée and lemon juice.
- Cool until slightly thickened, then fold in the yoghurt.
- Whip the cream to soft peaks and fold it into the apple base in three additions.
- Divide between six glasses and chill for at least four hours.
Why this recipe works
Apple purée contributes pectin and fruit solids, creating more body than juice. Yoghurt brings gentle acidity, while the small gelatine quantity keeps the mousse stable without making it firm.
Practical tips and variations
- Add cinnamon to the warm base so it hydrates evenly.
- Taste the purée before adding all the sugar.
- For crunch, serve with toasted oat biscuits rather than mixing them into the mousse.
Serving and storage
Cover and refrigerate for up to two days. Keep chilled until serving.
Frequently asked questions
Can I make apple mousse without cream?
Use a plant-based whipping alternative, but check its setting behaviour and the purée label for dietary requirements.
Can I use agar?
Yes, but it must be boiled and will create a firmer set. Follow the packet guidance for the total mixture.
Why did the mousse separate?
The apple base may have been too warm when the cream was folded in.
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