Apple Caramel Mousse

By Howie

Ingredients

• The Apples:
• 2 tbs butter, unsalted
• 4-5 medium golden delicious apples, peeled, cored and quartered
• 1/2 tsp cinnamon
• 1/2 cup plus 1 tbs granulated sugar
• pinch of freshly grated nutmeg
• 2 tbs water
• The Custard:
• 4 egg yolks
• 1 tsp cornstarch
• 1/3 cup sugar
• 1-1/2 cups milk, warm
• 1 pkg gelatin, unflavoured
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped
• The Sauce:
• 1 cup apricot preserves
• 2 tbs lemon juice
• 1 tsp lemon grind, grated
• 1/3 cup apricot brandy
• 2 tbs confectioners sugar

Preparation

Step 1

1) Start by cooking the apples: In a heavy skillet, melt 2 tbs butter. Add the apples, cinnamon, 1 tbs sugar and a pinch of nutmeg and cook over low heat until the apples are very soft and can be easily mashed with a fork. Do not scorch the bottom of the pan.

2) While the apples are cooking, combine the remaining sugar with 2 tbs water and place over high heat. Bring to a boil and stir only once to dissolve the sugar. Boil until the mixture turns a hazelnut brown. Immediately remove from heat, add to the cooked apples and cook the apples with the caramel for 2 minutes. Transfer to the bowl of a food processor and puree until smooth. Set aside to cool. (To reliquify caramel, add water and reheat).

3) The custard: In the top part of a double boiler, combine the yolks, cornstarch and sugar. Whisk the mixture until smooth. Add the hot milk and cook the mixture over simmering water until it heavily coats a spoon. Add the vanilla and gelatin and whisk for one or two minutes until the gelatin is dissolved. (You may dissolve the gelatin seperately in a little water). Transfer the mixture to a bowl and chill until it starts to set. Whisk in the apple puree and whipped cream. Taste the mousse, adding more cinnamon or nutmeg to taste.

4) Lightly oil a 6-cup ring mold. Pour in the mousse mixture and chill for 4-6 hours.

5) The sauce: In a small saucepan, combine the apricot preserves, lemon juice, lemon rind, apricot brandy and confectioners sugar. Heat the mixture until dissovled and add more apricot liqueur, if needed. Pass the sauce through a sieve and reserve.

6) Unmold the mousse onto a platter and spoon some sauce around it. Pass the rest of the sauce in a sauceboat.

7) Temple orange peel - julienne, blanch, then put into caramel syrup.