Apple Mousse Bretonne
|Tart apples||5 Medium, peeled, cored and sliced|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Cinnamon||1⁄2 Teaspoon (Or To Taste)|
|Freshly grated lemon peel||1⁄4 Teaspoon|
|Nutmeg||1 Pinch (Or To Taste)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄2 Cup (24 tbs), warmed|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Whipping cream||1 Cup (16 tbs)|
|Apricot sauce||1⁄2 Cup (8 tbs)|
Combine apples, preserves, cinnamon, lemon peel and nutmeg in large saucepan and cook over low heat, stirring frequently to prevent scorching, until apples are very soft.
Transfer mixture to blender or processor and puree.
Place yolks, sugar and cornstarch in top of double boiler and whisk until smooth.
Add warm milk.
Place mixture over simmering water and cook until thoroughly heated and slightly thickened, about 20 minutes, stirring frequently.
Add gelatin and vanilla and whisk until gelatin dissolves, about 2 minutes.
Transfer mixture to large bowl and chill until it just begins to set.
Whip cream and fold into chilled mixture.
Add apple puree and whisk gently to blend.
Taste and add more nutmeg and cinnamon if desired.
Pour into 6-cup mold and chill.