{"id":20041,"date":"2022-01-21T08:59:37","date_gmt":"2022-01-21T06:59:37","guid":{"rendered":"https:\/\/kambly.com\/?post_type=recipes&p=20041"},"modified":"2025-04-15T09:42:56","modified_gmt":"2025-04-15T07:42:56","slug":"apple-juice-mousse-with-red-apple-compote-and-hazelnut-sables","status":"publish","type":"recipes","link":"https:\/\/kambly.com\/en\/recipe\/apple-juice-mousse-with-red-apple-compote-and-hazelnut-sables\/","title":{"rendered":"Apple juice mousse with red apple compote and hazelnut 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07:41:24","modified":"2025-04-15 07:41:24","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/kambly.com\/wp\/wp-includes\/images\/media\/document.png"},"recipe-ingredients":[{"ingredients-block-title":"For 8 x 200ml glasses","ingredients-block-content":"

Mousse<\/strong>
\n200ml fresh apple juice (S\u00fcssmost)
\n20g sugar
\n20g vanilla cr\u00e8me powder for boiling
\n150ml full-fat cream<\/p>\n

1 box Kambly Sabl\u00e9s with hazelnuts<\/p>\n


\nApple compote<\/strong>
\n300g apples
\nJuice of half a lemon
\n80g sugar
\n120ml apple juice
\n2 tea bags of rosehip tea
\n1 vanilla pod
\n10g Gelfix (pectin mix)<\/p>\n

 <\/p>\n

Preparation:<\/strong> 50 minutes
\nCooling time:<\/strong> Allow the cr\u00e8me to chill for approx. 2 hours<\/p>\n"}],"recipe-duration":"50","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Mousse:\r\nMix 3 tbsp. apple juice with the vanilla cr\u00e8me 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 cr\u00e8me powder and apple juice mixture. Pour the apple juice mousse into a bowl, cover it with cling film and chill."},{"preparation-step":"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 \r\nfor 2 hours."},{"preparation-step":"Apple compote\r\nWash, peel and dice the apples and mix with lemon juice."},{"preparation-step":"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. "},{"preparation-step":"Add the apple cubes, simmer very briefly and leave to cool in the fridge."},{"preparation-step":"Pour the apple compote into the dessert glasses and spread the apple juice mousse on top. Coarsely chop the Sabl\u00e9s with hazelnuts and decorate the apple mousse."},{"preparation-step":"Tip\r\nIf you put the apple mousse into a piping bag, the mousse can be filled into the glasses very cleanly."}],"recipe-author":{"name":"

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