Apple Pie in a Glass with Apple and Cinnamon Mousse

200 ml heavy cream
100 g sugar
5 ml lemon juice
110 g flour
5 g cinnamon
10 ml rum
300 g apple
100 g powdered sugar
200 ml apple juice
60 g raisin(s)
50 g margarine
50 g Gervais natur
4 g Clove, ground
50 g apple sauce

Apple Pie

Peel and core the apples and cut into small pieces. Put the sugar, lemon juice, 0.5 g of cinnamon, raisins and rum into a pot and cook briefly. Add the apples and lightly simmer for approx. 5 minutes. Next, put the apples aside and allow them to cool.

Mix the flour, icing sugar and margarine and knead with the hands to sprinkle. Bake in the oven for approx. 10 minutes at 320 °F until golden yellow. Place the sprinkle and apples in layers in the glasses.

Apple and Cinnamon Mousse

Mix the apple juice, heavy cream and 10 g of cinnamon. Pour into a 0.5 l whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours and then distribute the mousse directly from the Whipper onto the miniature pies.

Leave a Reply

Your email address will not be published. Required fields are marked *