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

Table of Content
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. Just love those gingerbread sugar cookies I posted this week with the tutorial on how to decorate them too!
I made a few new recipes this week and I cannot wait to share them with you. This is one of them and It was such a hit that I had to share it asap 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? He's absolute favorite till date has got to be the Chestnut Mousse, the Blackberry Mousse and now he added this one to his favorite collection.

Ingredients and substitutes
- Apples - Honestly you can use any apples. The granny smith have a tart taste so they help cut the sugar a bit. Most of the others are sweet and work well to enhance the flavor of the cinnamon.
- Sugar - I have used only ½ 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 powder sugar and mix it in. Personally, I've never had to add more sugar.
- Cornstarch - also called cornflour in some places. A must-have ingredient! This is the thickening agent so cannot be omitted. If you can't find cornstarch or cornflour the only other substitute would be arrowroot. The same amount and used exactly the same way as cornflour.
- Gelatin - I know gelatin is not vegetarian. You can use agar-agar for a vegetarian option. Just dissolve the agar-agar in 4 tablespoon water for few minutes then heat it until dissolved and combined with the apple mixture.
- Cinnamon - Apple and cinnamon is always a perfect combination. But if you don't like cinnamon - go ahead and substitute with your favorite such as gingerbread spice or pumpkin spice.

Sugar free/ Gluten free / Vegetarian
- Sugar free - If you need to make this sugar free which I have often made it before. Just add ½ cup honey or maple syrup. My Rhea loves Maple Apple Mousse. Yup!! Taste absolutely delicious.
- Gluten-free - Since we only using cornflour this is already a gluten free option.
- Vegetarian - If you substitute the gelatin with agar-agar as I have 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 ¼ 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 sauce pan over medium heat.
- Let it come to an almost boil.
- Then, add grated apples, cinnamon powder, and 1 teaspoon vanilla.
- Cook for 7 to 10 minutes stirring on medium until the apples release their juices and some are evaporated 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 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 teaspoon vanilla to soft speak 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 cinnamon stick.
- Chill in the fridge for at least 3 hours or overnight.
- Enjoy!
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Printable Recipe
Cinnamon Apple Mousse Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 500 ml (2.00 cups) Milk
- 100 grams (0.5 cups) Sugar
- ¼ teaspoon (0.25 teaspoon) Salt
- 1 teaspoon Cinnamon
- 2 teaspoon Vanilla
- 2 tablespoon Cornstarch
- 2 cups Apples grated
- 250 ml (1.00 cups) Whipping cream
- 1 tablespoon Gelatin (see notes for agar agar)
Instructions
Prepare
- Mix the cornstarch with ¼ cup milk and set aside
- Add four tablespoons of water to the gelatin 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, vanilla
- Cook for 7 to 10 minutes stirring on medium until the apples release their juices and are evaporated 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 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 teaspoon vanilla to soft speak 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 cinnamon stick.
- Chill in the fridge for at least 3 hours or over night.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Agness of Run Agness Run
This mousse is an extremely easy and awesome recipe, Veena! Can't wait to give it a try. What kind of milk do you usually use?
Veena Azmanov
Thanks Agnes. I hope you enjoy it. I use regular full fat milk. Thanks
Chelsea
I'm still learning from you, but I'm trying to reach my goals. I certainly enjoy reading all that is posted on your site.Keep the stories coming. I loved it!
Veena Azmanov
Thank you Chelsea - Happy to hear that