You are here

Apple Mousse Bretonne

Dessert.Master's picture
  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)
  Egg yolks 4
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs), warmed
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Vanilla 1 Teaspoon
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2650 Calories from Fat 961

% Daily Value*

Total Fat 107 g164.3%

Saturated Fat 65.3 g326.3%

Trans Fat 0 g

Cholesterol 1105.7 mg368.6%

Sodium 279.8 mg11.7%

Total Carbohydrates 362 g120.6%

Dietary Fiber 14.8 g59.3%

Sugars 309.3 g

Protein 33 g66.9%

Vitamin A 60.5% Vitamin C 1802.6%

Calcium 108.5% Iron 12.2%

*Based on a 2000 Calorie diet


Apple Mousse Bretonne Recipe