Mousse aux Pommes à la Chantilly

Apple Foam

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 8 Jonathan apples, or enough to make 2 cups cooked apples
  • Dash salt


  1. Peel, core, and slice apples into saucepan. Add salt and wine. Cover and cook until mushy and very well done. Put mixer bowl and beaters into freezer or refrigerator.
  2. Soak gelatin in water until soft. When apples are done, add sugar and cook 10 minutes. Grind through a food mill. Add gelatin to the hot apples. Stir until dissolved. Add