Green apple mousse cake dessert!

Ingredients

• 2 medium Apple (firm, diced; keep the stem (pedicel) for later)
• 100 ml Apple Juice (unsweetened)
• 15 ml Lemon Juice (freshly squeezed (about 1 tbsp))
• 10 g NH Pectin (high‑methoxyl pectin for gel formation)
• 1 tbsp Fresh Dill (chopped; optional – can substitute with mint)
• 200 g White Chocolate (good quality, chopped)
• 14 g Gelatin (2 packets, bloomed in cold water 5 minutes)
• 30 ml Fruit Wine (apple brandy or sweet fruit wine)
• 50 g Cocoa Butter (unsalted, melted)
• 5 ml Vanilla Extract (pure extract (1 tsp))
• a few drops Green Food Coloring (gel based for vibrant hue)
• 1 small piece Edible Silver Leaf (for garnish on glaze)
• 100 g Granulated Sugar (for mirror glaze)
• 50 ml Water (for mirror glaze)
• 5 g Gelatin (for glaze) (bloomed separately)

Instructions

1. Prepare Apple Filling

   Dice the apples into small cubes, keeping the stem (pedicel) intact. In a bowl combine apple juice, lemon juice, NH pectin and chopped dill; stir until the pectin is fully dissolved. Add the diced apple, mix well, then spread the mixture in a shallow tray and freeze for 1 hour.

   Time: PT15M

2. Shape Filling into a Sphere

   Remove the tray from the freezer. Slice the frozen block to create a flat surface, then press the gel into a perfect sphere using the silicone mold. Return the sphere to the freezer and freeze for another hour to firm up.

   Time: PT10M

3. Make White Chocolate Ganache

   Place the white chocolate in a saucepan over medium heat and melt, stirring constantly. Remove from heat and whisk in bloomed gelatin, fruit wine, and apple juice until smooth. Transfer to a bowl, cover, and refrigerate for 2 hours until it reaches a tofu‑like firmness.

   Time: PT10M

   Temperature: 45°C

4. Process the Ganache

   Break the chilled ganache into small pieces and blend on high speed (turbo mode) until it becomes a smooth, fluffy texture resembling scrambled eggs.

   Time: PT5M

5. Fill the Mold with Ganache

   Spoon half of the smooth ganache into the silicone sphere mold, spreading it evenly to create a base layer.

   Time: PT5M

6. Prepare Green Chocolate Coating

   In a clean saucepan over medium heat, melt the cocoa butter together with the remaining white chocolate. Stir in vanilla extract and a few drops of green food coloring until the mixture is uniform. Remove from heat and let cool to about 40°C (104°F).

   Time: PT10M

   Temperature: 45°C

7. Prepare Mirror Glaze

   Combine sugar and water in a small saucepan and bring to a rolling boil. Add bloomed gelatin, stir until fully dissolved, then fold in the edible silver leaf. Cool the glaze to approximately 30°C (86°F) before use.

   Time: PT10M

   Temperature: 100°C

8. Assemble the Apple Mousse Cake

   Thread the apple (with its pedicel) onto a skewer. Dip it into the green chocolate coating, smoothing any uneven spots. Immediately dip the coated apple into the mirror glaze, allowing a thin glossy layer to form. Place the glazed apple onto the ganache‑filled mold, smooth the surrounding surface, and chill until the glaze sets (about 30 minutes).

   Time: PT15M

   Temperature: 40°C

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g