Recipes
  • Green Apple & Mint Mousse
  • Green Apple & Mint Mousse
  • Green Apple & Mint Mousse

Green Apple & Mint Mousse

Green Apple & Mint Mousse is a refreshing plated dessert made with a light vanilla mousse whipped with Rich’s Wilber Farms and green apple puree, filled with a fresh green apple and mint compote. Set on a crunchy white chocolate feuilletine base and finished with a glossy green mirror glaze made with Rich’s Nugel Neutral, this dessert offers a perfect balance of fruity, minty and creamy flavours.

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SERVES 20

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

product
20661
  1. GREEN APPLE COMPOTE INSERT
  2. 2 Large Apples
  3. 5 g Mint Leaves
  4. 150 g Sugar
  6. VANILLA CRUNCH
  7. 200 g Pailleté Feuilletine
  8. 100 g White Chocolate
  9. 50 g Melted Butter
  11. MOUSSE MIXTURE
  12. 600 g Rich's Wilber Farms
  13. 100 g Egg Yolks
  14. 40 g Whole Eggs
  15. 60 g Caster Sugar
  16. 20 ml Water
  17. 1 Vanilla Pod
  18. 80 g Green Apple Puree
  19. 155 g Green Apple Compote Insert
  20. 90 g Castor Sugar
  21. 15 g Gelatine
  23. GLAZE
  24. 110 g Rich's Nugel Neutral
  25. 615 ml Water
  26. 145 g Condensed Milk
  27. 90 g Sugar
  28. 10 g Agar
  29. 1 ml Green Colour
  31. DECORATION
  32. 55 g Rich's Wilber Farms (Whipped)
  33. 350 g Vanilla Crunch Base
  34. 1070 g Green Apple Mousse
  35. 970 g Glaze
  36. 5 g Chocolate Stem
  1. GREEN APPLE COMPOTE INSERT
  2. Cut the apples into fine cubes, add them to a pan, add sugar and allow it to dissolve.
  3. Cook until compote consistency & add shredded mint leaves.
  4. Remove from the flame and allow it to cool down completely.
  5. Freeze in the required insert mould.
  7. VANILLA CRUNCH
  8. Melt white chocolate & add melted butter.
  9. Fold in pailleté feuilletine & mix suitably.
  10. Make the base for the dessert & keep aside.
  12. MOUSSE MIXTURE
  13. Take liquid Rich's Wilber Farms & add castor sugar, whip until firm peak consistency.
  14. Poach the egg yolks, whole eggs, caster sugar, vanilla caviar and water together at 82–84°C in a bain-marie.
  15. Beat at medium speed until light & fluffy. Stop before the mixture is completely cold & fold in green apple puree.
  16. Soak the gelatine in a large quantity of ice water, drain and melt it. Add it to the warm vanilla pâte à bombe mixture. Mix properly & remove from the bain-marie.
  17. Add whipped Rich's Wilber Farms & mix suitably.
  18. Pipe the mousse mixture halfway into the mould. Place the apple compote insert & fill the mousse to the top.
  19. Place the vanilla crunch base on top of the mousse.
  20. Keep the mousse inside the freezer until rock-hard frozen.
  22. GLAZE
  23. Boil water, condensed milk & Rich's Nugel Neutral to 98°C.
  24. Mix agar & sugar thoroughly.
  25. Add green colour & mix suitably.
  26. Add the agar-sugar mixture & mix properly. (Use at 45°C)
  28. DECORATION
  29. Dip the frozen mousse in the glaze & keep aside.
  30. Allow the glaze to set completely. Pipe a dollop of whipped Rich's Wilber Farms on the vanilla crunch base.
  31. Place the mousse on top of the dollop & decorate with a chocolate stem.
  32. Serve cold.

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