Buttermilk Mousse with Caramel Apples
Buttermilk Mousse with Caramel Apples - Frothy conclusion to a winter meal
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 33 mg |
Ingredients
- Ingredients
- 7 sheets white gelatin
- lemons
- 500 milliliters Buttermilk
- 50 grams sugar
- 100 milliliters Whipped cream
- 2 Apple (such as Boskop)
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 50 milliliters Apple juice
Preparation steps
Soak the gelatin sheets in cold water to soften. Squeeze the lemon half.
Combine the buttermilk with sugar and half of lemon juice mix and warm slightly over low heat. Squeeze the gelatin sheets well, add to the buttermilk, and continue to heat until dissolved. Pour into a bowl set over an ice bath and stir until the mixture starts to gel.
Whip the heavy cream to firm peaks. Once the buttermilk starts to gel, fold in the whipped cream. Pour the mousse into a bowl and chill for 3 to 4 hours in the refrigerator.
Meanwhile, peel the apples, cut into quarters, remove cores and stems, cut into wedges. Toss the apples with the remaining lemon juice.
In a sauté pan, heat the butter. Add the apples and sauté until golden on all sides. Sprinkle with brown sugar and continue to cook until the sugar caramelizes. Deglaze with apple juice and simmer briefly.
To serve: Shape the mousse into ovals using 2 servings spoons (dip them in water to keep the mousse from sticking) and arrange on dessert plates. Spoon some of the apples and the sauce on each serving.
