Connecticut Apple Mousse Dessert

  • 3 Apples-peeled, cored and diced 3/4”
  • ¼ Cup Sugar
  • ¼ Cup Water
  • ½ tsp. Ground Cinnamon
  • ¼ Cup Apple Cider or Water
  • 1 Unflavored Gelatin Packet-(1/4 oz or 2 ½ tsp)
  • 1 Can Sweetened Condensed Milk
  • 1 Cup Heavy Cream-beaten until medium stiff peaks

Prepare an applesauce by combining the apples, sugar and water in a saucepot. Cover and cook for about 10 minutes over medium heat until softened. Puree apple mixture in blender. Measure out 1 cup of the applesauce (reserve the remaining for another use).

While the apples are cooking, place the apple cider in a small bowl .  Evenly sprinkle the gelatin over the liquid and allow gelatin to soften for 5 minutes. Melt this mixture in the microwave for about 30 seconds or just until liquid. Do not boil.

Place the apple puree in a bowl large enough to accommodate the other ingredients. Stir in the melted gelatin until thoroughly combined. Gradually whisk in the condensed milk.

Fold in the whipped cream until no white streaks remain and pour the mousse into serving glasses or any desired mold.

Chill for at least one hour to set. Serve with the fresh apple slices and a crisp cookie  caramel sauce if desired.

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