200 ml milk
550 ml heavy cream
110 g sugar
50 g sugar
2 × egg(s)
5 ml lemon juice
4 × sheet(s) of gelatin
200 g apple
10 ml rum
150 g cranberries, finely strained
Baked Apple Mousse
Stew the apples in the oven until soft, then remove the skin and cores and press the apples through a fine sieve.
Mix the rum, milk and 40 g of sugar, briefly bring to the boil and mix in the egg yolks – don’t let it get too hot or the egg will thicken.
Soak the gelatin in cold water, heat up some of the milk mixture, dissolve the squeezed gelatin mixture in it and add to the rest of the milk mixture. Next, mix the egg whites with 70 g of sugar and whip until stiff.
Mix the apple mixture and milk mixture together and add 300 ml of stiffly-whipped heavy cream and the whipped egg whites.
Mix the cranberries, lemon juice and 50 g of sugar and add to 250 g of heavy cream. 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.
Serve the Cranberry Cream with the Baked Apple Mousse.