Green Apple Mousse

Perhaps not the most seasonal dessert (local apples become available in a month or two), but it's a light dessert that would taste lovely on a hot day. You do need a cold fridge for cooling it, however!

Make sure to choose crisp and slightly tart apples like Granny Smith.

Green Apple Mousse
(Vahustatud õunatarretis)
Serves 4



250 g apples (cored and peeled weight)
500 ml water (2 cups)
5 Tbsp caster sugar
6 gelatine leaves
0.5 tsp vanilla extract

Peel and core the apples, cut into chunks. Place in a boiling water (try adding a splash of lemon juice to keep the apples from discoloring) and simmer until apples are soft.
Using a slotted spoon, remove the apples and press through a fine mesh sieve into a large mixing bowl.
Add sugar to the hot apple "stock" and stir, until sugar has dissolved.
Soak the gelatine leaves in cold water for about 5 minutes. Squeeze slightly, then stir into the hot apple syrup, one by one. Pour the syrup into the apple pureé, season with vanilla extract.
Let it cool a little, until the mixture starts to set a little. Using a hand-held or standing mixture, whip until light and fluffy.
Divide between the dessert bowls and place into a cool place to set a little.