For two servings of delicious mousse you will need:

2-3 large apples of any variety;

100 g of granulated sugar;

1 egg(only protein);

100 ml of water;

A pinch of vanillin;

A pinch of salt.

If you use large apples in cooking, then approximately calculate the number of servings depending on the number of apples, for example: 1 apple per 1 serving. If the apples are not too large, then in addition to two servings, add one more small apple. The variety of apples is not so important, the only thing is that when purchasing sour varieties, increase the weight of granulated sugar and vice versa.

Peel the apples with a vegetable peeler or an ordinary knife - we won't need it, especially if the apples were purchased at the store. There, their surface is treated with wax so that the fruit lasts longer.

Then cut the apples into quarters and cut out all the seed pods from them. Rinse the quarters in water and cut into small cubes.

Place apple cubes in a saucepan or saucepan, add 50 g of granulated sugar, a pinch of vanillin and pour in water. Bring to a boil and simmer for small fire about 10 minutes until fruit is soft.

During heat treatment apples, take care of the protein cream - separate the egg white from the yolk into a container with high edges.

Pour salt into it and beat with a mixer at the highest speed until triple the increase.

Then add the remaining 50 g of granulated sugar and beat the cream until a dense airy state.

During this time, the apples will be completely stewed and softened - pour them together with the liquid into a deep container and puree with a blender until smooth.

This procedure can also be done in a food processor. Ideally, you should get a sweet applesauce.

Be sure to chill the puree in the refrigerator or in a bowl of cold water by placing a bowl of mashed potatoes in it, and then add whipped protein cream and beat again with a mixer until smooth. Your cream dessert is ready!

Put it in glasses, mugs or bowls and decorate to your liking. Bon Appetit!

Which is conducted by Katya casserolkina . Old books, in principle, do not leave me indifferent, and then there is the culinary one!
From the voiced list of recipes with the participation of apples, I chose apple cream for myself - I have never tried this). Below is the result of my creativity on a given topic) The cream turned out to be very gentle with a pleasant sweet and sour apple flavor and light lemon flavor.
A couple of technical points:
1. It is not entirely clear from the recipe how much a leaf of gelatin weighed then and how much a standard bottle of cream contained, so I am writing my proportions.
2. Plus, I reduced the amount lemon juice 2 times, because for my taste, the juice of half a lemon is more than enough to add sourness and not kill the taste of apples.

For 6-8 servings:

Ingredients:
400 ml cream from 33%
1 cup sugar-free applesauce
1 cup brown sugar
4 gelatin leaves (5g each)
juice of 0.5 lemon and zest of 1 lemon

Method:
1. For applesauce, the book gives the following instructions: "Wash soft apples of medium size, cut them crosswise, put them in a copper saucepan, add a little cold water (1 tablespoon) to the bottom of the saucepan, put in the oven, bake until softness and pass through a sieve.
I immediately cleaned them and baked them without water in a slow cooker in the Baking mode for 40 minutes, it turned out to be an excellent puree. Be sure to wipe through a sieve, since half the blender is still not completely homogeneous.
2. Put applesauce and 1 cup of sugar in a heavy-bottomed saucepan, add the juice of 0.5 lemon and finely chopped zest of 1 lemon. Cook over low heat, stirring constantly, until the puree begins to move away from the sides of the pan and thickens.
3. Soak gelatin in cold water for 20 minutes, squeeze it out and add it to the finished hot puree, mix thoroughly. Cool the resulting mass.
4. Cool the cream strongly (I keep it in the refrigerator for several hours, and before whipping, together with the form in which I will beat, I put it in the freezer for 15 minutes (depending on the volume of cream) and beat until almost firm peaks.
5. With a spatula, carefully mix the cream into applesauce and spread the cream into molds or just into a mold for solidification, if you plan to serve later in the form of quenelles, like mine.

If you want to serve it with caramel sauce, then I did this

Rinse and peel 2-3 large apples. Cut them into small pieces of arbitrary shape.

Take not a large saucepan or cauldron. Put chopped apples into it, pour 50 g of sugar. If the apples are sour, you can take a little more sugar. Add water and a pinch vanilla sugar. Close the lid and put on fire, bringing to a boil. Then reduce the fire and let the apples stew for about 10 minutes. If the apples are hard, steam until the apples are soft enough, adding more water if necessary.

While the apples are cooking, prepare the cream of chicken protein. Take an egg, separate the protein, add a little salt and beat with a mixer at high speed until the volume has tripled. Pour the remaining sugar and beat until the whole mass becomes airy and dense.

When the pieces of apples are stewed and steamed, you need to cool them and transfer them to a deepened bowl. Then they need to be pureed with a blender or mixer until the mass is homogeneous. You should have the consistency of applesauce. Add whipped protein cream to it, mix everything well with a mixer into a homogeneous mass.

Cream is ready! Before serving, place it in cups or bowls and garnish with berries or fruit pieces. Can be sprinkled with grated chocolate. This is a matter of your imagination. The cream tastes amazing. Unusual apple flavor. Perfect for dessert holiday table. And with fresh soft buns would be a great afternoon snack for the kids. Cook and feed your family. Please and surprise your friends.

This cream can be used when baking cakes. He is very stable. Holds its shape very well. It will give your baked goods a unique taste. They can also decorate and fill cakes, such as Eclair.

Cook and eat healthy. Bon Appetit!

Sometimes in recipes it is required to make various creams for cakes or for biscuits, and here some hostesses are afraid that they may not succeed. But there is a cream that always turns out! Of course, it's apple cream. It is made quickly and very simply, and the taste is simply amazing. Such a cream can be served separately as an independent dessert. So! Let's start making this cream.

Classic recipe

This classic recipe Perfect as an independent dessert, and as a cream for any pastries. Ingredients:

Brown sugar 250 g (this sugar will give a little caramel flavor to the dessert).

Apples 10 pcs.

Vanilla powder.

Gelatin 2 tsp

The white of one egg.

1. Rinse and bake the apples in the oven until softened, about 30 minutes.
2. Combine gelatin with water and leave to swell.
3. Cool the baked apples a little and puree through a blender or through a strainer. We puree together with the peel, it contains a lot of pectin.
4. Pour the sugar over the puréed apples and stir.
5. Pour the dissolved gelatin into applesauce, add vanillin, egg white and whisk until fluffy. As a result, the whipped mass should brighten well, become a beige shade and add in volume.
6. We shift the cream into cups and put it in the refrigerator for about one hour. During this time, the cream will completely cool down and seize.

Apple cream cake

This cream is used not only for the cake, but it can also be spread on a bun.

Apples 350 g.

Sugar 2 tbsp

Starch 1 tbsp

Egg 1 piece or 2 quail.

Vanilla powder.

Sour cream 3 tbsp

1. Preheat the oven to 120C and bake the apples in their skins until they soften.
2. When the apples have cooled down a bit, beat them with a blender or pass through a strainer and add sugar and vanillin and mix again.
3. In another bowl, mix the egg and starch.
4. Put the bowl of apples on water bath and heat up.
5. Now we introduce the egg mass in parts and beat the mixture each time. When the mass is thick, remove it from the stove.
6. When the puree has cooled, add sour cream and beat again.
7. We clean for an hour and a half in a cool place.

Custard from apples

Peeled and grated apples 0.5 kg.

Sugar 150 g

Lime juice from one fruit.

Vanilla powder.

Egg 1 pc.

Starch 2 tbsp

1. Cut the apples into medium slices and cut out the middle, while leaving the skin.
2. Boil them until softened. It's faster to do it in the microwave.
3. We pass the apples through a blender, add 2/3 of sugar, vanillin, lime juice and beat again with a blender.
4. We remove the apple mass in a saucepan, drive in the egg, add the starch and mix.
5. We put the resulting mixture on a quiet fire and boil, periodically stirring with a spatula, until thickened.
6. When the cream becomes thick, remove it from the stove and cool completely.
7. Beat the softened butter with the rest of the sugar and add to the cream.

Beat again and refrigerate or use as directed.

Apple cream dessert

Three medium apples.

Quarter lime.

Egg 1 pc.

1. Pierce apples in several places with a fork.
2. Pour some water into a saucepan, put a colander on top and steam the apples until they are completely softened. You can also use a steamer, it will save time.
3. When the apples are softened, cover them with a lid and leave for ten minutes with the stove turned off.
4. We remove the apples from the double boiler, let them cool.
5. Remove the peel from the cooled apples and cut out the middle, leaving only the pulp.
6. We crush the apple pulp with a pusher.
7. Squeeze the juice of a quarter of a lime into the apple mass, add the zest and pass through a blender.
8. Separate the egg white and yolk and beat the egg white to stiff peaks.
9. Adding protein mass to the apple, continuing to whisk.

We lay out the mass in cups, drip a little honey on top and put it in the refrigerator. Sprinkle with white or dark chocolate if desired.

Cream of apples with sour cream

Powdered sugar 2 tbsp

Sugar sand 250 g.

Village sour cream 250 ml.

Ten medium apples.

1. Peel the skin off the apples and cut out the seed pod.
2. Cut the fruits into medium-sized cubes.
3. Pour water into a saucepan and pour apples into it, add sugar and cook on a small fire.
4. Boil the apple slices until they are softened.
5. When the apples are soft, remove the pan from the stove and cool.
6. Without draining the juice, pass the apple slices through a blender or sieve.
7. Beat sour cream with powdered sugar with a blender.
8. Add the sour cream mixture to the apple mixture and beat well again.

Divide into bowls and store in a cool place.

Video on the topic of the article