Apple juice mousse with red apple compote and hazelnut Sablés
Preparation in 50 minutes
Ingredients
For 8 x 200ml glasses
Mousse
200ml fresh apple juice (Süssmost)
20g sugar
20g vanilla crème powder for boiling
150ml full-fat cream
1 box Kambly Sablés with hazelnuts
Apple compote
300g apples
Juice of half a lemon
80g sugar
120ml apple juice
2 tea bags of rosehip tea
1 vanilla pod
10g Gelfix (pectin mix)
Preparation: 50 minutes
Cooling time: Allow the crème to chill for approx. 2 hours
Preparation
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Mousse: Mix 3 tbsp. apple juice with the vanilla crème powder in a small bowl. Bring the remaining apple juice to the boil in a frying pan with the sugar and thicken with the vanilla crème powder and apple juice mixture. Pour the apple juice mousse into a bowl, cover it with cling film and chill.
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Beat the cream until it is thick and creamy. Also beat the cold apple juice mousse well and then carefully mix in the whipped cream. Chill the mousse for 2 hours.
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Apple compote Wash, peel and dice the apples and mix with lemon juice.
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Add sugar to a frying pan and caramelise slowly over low heat; deglaze with the apple juice. Cut the vanilla pod lengthwise, scrape out the seeds and add to the pan. Continue cooking until the sugar has dissolved. Add the rosehip tea bags and bring to the boil again briefly. Remove the tea bags and gently thicken the apple juice sauce with the Gelfix.
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Add the apple cubes, simmer very briefly and leave to cool in the fridge.
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Pour the apple compote into the dessert glasses and spread the apple juice mousse on top. Coarsely chop the Sablés with hazelnuts and decorate the apple mousse.
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Tip If you put the apple mousse into a piping bag, the mousse can be filled into the glasses very cleanly.