iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Baked Apple Mousse with Cranberry Cream

Baked Apple Mousse with Cranberry Cream
  • 200 ml milk
  • 550 ml heavy cream
  • 110 g sugar
  • 50 g sugar
  • 2 x egg(s)
  • 5 ml lemon juice
  • 4 x sheet(s) of gelatin
  • 200 g apple
  • 10 ml rum
  • 150 g cranberries, finely strained

Ingredients:

  • 200 ml milk
  • 550 ml heavy cream
  • 110 g sugar
  • 50 g sugar
  • 2 x egg(s)
  • 5 ml lemon juice
  • 4 x sheet(s) of gelatin
  • 200 g apple
  • 10 ml rum
  • 150 g cranberries, finely strained
Add to shopping list

Preparation:

Baked Apple Mousse:

Stew the apples in the oven, remove the skins and cores, and press the fruit flesh through a fine sieve. Mix together the rum, milk and 40 g sugar, briefly bring to a boil and stir in the egg yolks. Soften the gelatin in cold water, heat part of the milk mixture, dissolve the well-squeezed gelatin within and add to the remaining milk mixture. Then mix the egg whites with 70 g sugar and beat until stiff. Stir the apple mass into the milk mixture and fold in 300 ml stiffly whipped cream and egg whites.

Cranberry Cream:

Mix the cranberries, lemon juice and 50 g sugar and stir together with 250 ml heavy cream. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Share

Share this page