This apple mousse is the perfect dessert when you need something rich but light and indulgent. The fall flavors of apple and cinnamon, combined with the creamy textures of the mousse, make it a comfort food perfect for any dessert table with family or friends this time of year.

What a busy week with blogging and cooking this has been for me. I had a few posts this week, and I hope you are enjoying them. In particular, I love those gingerbread sugar cookies I posted this week with the tutorial on decorating them, too!

I made a few new recipes this week, and I cannot wait to share them with you. This is one of them. It was such a hit that I had to share it as soon as possible, so it does not get buried in one of my pending upcoming post series.

Have I told you that Ziv is a mousse monster? Yup! He loves mousse, and judging by the number of mousse recipes I have on this blog, that’s not surprising, is it? His absolute favorites to date have got to be the Chestnut Mousse and the Blackberry Mousse, and now he has added this one to his favorite collection.

Ingredients and substitutes

Apples—Honestly, you can use any apple. The Granny Smiths have a tart taste, so they help cut the sugar a bit. Most of the others are sweet and enhance the flavor of the cinnamon.
Sugar—I have used only 1/2 cup sugar, which sounds less, but if the apples are sweet, then this amount is just right. However, before you spoon the final mixture into the dessert cups, do a taste test. If you think it’s necessary, you can use a tablespoon of powdered sugar and mix it in. Personally, I’ve never had to add more sugar.
Cornstarch—also called cornflour in some places—is a must-have ingredient! It is the thickening agent, so it cannot be omitted. If you can’t find cornstarch or cornflour, the only other substitute would be arrowroot. It is the same amount and is used exactly the same way as cornflour.
Gelatin—I know gelatin is not vegetarian. For a vegetarian option, you can use agar-agar. Dissolve the agar-agar in 4 tbsp water for a few minutes, then heat it until dissolved and combined with the apple mixture.
Cinnamon—Apple and cinnamon are always a perfect combination. But if you don’t like cinnamon, go ahead and substitute your favorite, such as gingerbread or pumpkin spice.

Sugar-free/Gluten-free / Vegetarian

Sugar-free—If you need to make this sugar-free, which I have often done, just add 1/2 cup of honey or maple syrup. My Rhea loves Maple Apple Mousse. Yup!! It tastes absolutely delicious.
Gluten-free – Since we only use cornflour, this is already a gluten-free option.
Vegetarian—If you substitute agar-agar for the gelatin, as I mentioned above, you can make this a vegetarian apple mousse as well.

Cinnamon Apple Mouse Recipe by Veena Azmanov

Step-by-step instructions

Prepare

In a bowl, mix the cornstarch with 1/4 cup milk and set aside.
Add four tablespoons of water to the gelatin and set aside.

Make apple pastry cream base

Place the remaining milk and sugar in a saucepan over medium heat.
Let it come to an almost boil.
Then, add grated apples, cinnamon powder, and 1 tsp vanilla.
Cook for 7 to 10 minutes, stirring on medium, until the apples release their juices and some evaporate again.
Lastly, add the cornstarch mixture.
Cook, stirring continuously, until the mixture thickens and coats the back of a wooden spoon.

Add lightness

Remove from the heat and add the soaked gelatin.
Stir so the heat will dissolve the gelatin.
Cover and let come to room temperature (do not chill).
Whip cream with 1 tsp vanilla to a soft peak, then gently fold into the cooled apple mixture.

Chill and serve

Divide the mousse into 8 to 10 dessert cups.
Sprinkle some cinnamon powder on top or garnish with a cinnamon stick.
Chill in the fridge for at least 3 hours or overnight.
Enjoy!

Veena Azmanov