Recipe: Apple Cinnamon Mousse

Happy birthday to me! I’m trying to be good with high calorie/rich desserts lately but I needed to make myself something delicious to celebrate my birthday on Friday. We still had a few apples left from apple picking and thought I could incorporate them into one last creative apple recipe. So, here you go – apple cinnamon mousse!
I bookmarked a recipe for lemon yogurt mousse from one of my favorite food blogs, Serious Eats, a while back. I used that as a loose guide but generally made up my own recipe to highlight this appley cinnamony goodness.
Apple Cinnamon Mousse
1 cup plain fat-free Greek yogurt
1 medium apple (I used McIntosh), peeled, cored, chopped
4 tsp. cinnamon (total – 2 for the applesauce, 2 for the yogurt mixture, and a sprinkle for garnish)
1 teaspoon vanilla extract
1/4 cup water (not including water needed for applesauce)
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1/4 cup sugar
4 egg whites
Pinch of salt
Make applesauce, per my prior instructions. Set aside to cool.
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In a small bowl mix the greek yogurt, 2 tsp. of cinnamon, and vanilla. Also set aside for a bit.
In another small bowl sprinkle gelatin over water. Don’t mix, it’s ok, it knows what to do. Again, set aside.
In a bowl that can be made into a double boiler (i.e. metal or glass), mix sugar, egg whites, and salt.
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Get your double boiler going….
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You want to whisk this mixture over the double boiler until it’s hot. If it looks like the egg whites are cooking/scrambling, take it off the heat. This process should only take 1-2 minutes.
Once off the heat, add your gelatin mixture. Beat this together until the bowl has cooled to the touch. This took me about 8-10 minutes (ow my wrists) – the egg whites were frothy and gelatin had started to tighten everything together.
Once cooled, you’re going to add in the yogurt mixture and the applesauce.
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Whisk until everything is incorporated and smooth (about 1-2 minutes).
Next, pour your mousse into any small vessel to eat out of. I had two sundae cups and two small prep bowls. Fancy porcelain ramekins are on the wedding registry, I swear!!
Put these in the fridge for at least 45 minutes.
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If you ever wanted to see how a food blogger lives, here’s the honest truth. Leftover City:
After 45 minutes in the fridge your mousse will be light, airy, cool, refreshing, and the perfect fall dessert (that isn’t apple pie/crumble/bread/muffins/carby/heavy/gutbusting).
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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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