Mousse aux Pommes à la Chantilly

Name: Mousse aux Pommes à la Chantilly (Apple Foam)
Cuisine: French
Ingredients: 2 tablespoons Kirsch; 1 cup sugar, or to sweeten apples; 4 teaspoons unflavored gelatin; 5 tablespoons cold water; 1 cup white wine; Dash salt; 8 Jonathan apples, or enough to make 2 cups cooked apples; ½ teaspoon vanilla; 1 cup whipping cream; 2 tablespoons confectioners’ sugar; ¼ teaspoon vanilla; Lady fingers

Apple Foam

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Bourbonnais
Nivernais
Dessert
Vegetarian
Mediterranean

Method

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.
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