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Culinary Institute of America

Apple Mousse

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Preparation info

  • 3 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 1

Method

  1. Whip the cream to soft peaks and reserve in the refrigerator.
  2. Bloom the gelatin and reserve.
  3. Heat the Superpomme and Calvados to 130°F/54°C.
  4. Heat one-quarter of the apple mixture with the gelatin to 115°F/46°C.
  5. Add the gelatin mixture to the remaining apple mixture.
  6. Make a soft-peak Italian

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