Fluffy Apple Mousse

One blogger's apple crepe filling gone wrong and a wonderful discovery is made. An amazing alternative to the ubiquitous chocolate mousse! The recipe calls for 6 egg yolks but no egg whites. I hate freezing egg whites, they always get lost in my TARDIS of a freezer, so I make a Pavlova with the whites and use the mouse as a filling. Good, huh? Pardon me while I pat myself on the back for my ingenuity....

• Ready In: 20 mins
• Serves: 6

Ingredients

• Fluffy Apple Mousse

• 6  egg yolks
• 9  tablespoons sugar
• 1  cup  fresh apple juice
• 2  tablespoons lemon juice
• 400  ml  whipping cream

• Caramelized Apple

• 2  granny smith apples
• 3  tablespoons sugar
• 2  tablespoons butter

Directions

1. To make the mousse:.
2. In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.
3. Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.
4. Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.
5. In a separate bowl, whip the cream and when the sauce is cold, gently fold it inches
6. To make the caramalized apple:.
7. Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.
8. Putting it all together:.
9. Pour into the serving cups, over fresh diced apple or caramelized apple, if you’ve got a sweet tooth.
10. Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.