Apple and Cream Cheese Mousse

This apple and cream cheese mousse is an alternative to a cheesecake as it’s a lot lighter than a normal cheesecake and holds a delicious combination of caramel, apple and cream cheese flavours.

Make sure that you make the Milk Chocolate Caramel, Apple Jelly, Japonaise and any garnishes you need first. Have them ready to go before you mix the mousse to assemble your final products. If your mousse sets too soon, it will cause so many problems and make it difficult to create a beautiful dessert. Remember to tag @tasty_tays on Instagram to show me your delicious creations or email me with any questions, inquiries or photos!

Milk Chocolate Caramel

- 125g Sugar

- 100g 35% Cream

- 32.5g Milk Chocolate

1. In a saucepot, bring the cream to a light simmer and set aside.

2. In another saucepot, dry caramelize the sugar, deglaze with cream and stir to ensure it is all incorporated.

3. Slowly pour caramel/cream mixture over the milk chocolate, whisk together to emulsify.

4. Transfer into a container to let cool at room temperature.

Apple Jelly

This recipe will yield double the amount you need for your mini mousse cakes however it is hard to reduce this recipe because of the small amounts of ingredients used.

- 1 Gelatin Sheet

- 300g Apple Juice (I used Tropicana)

- 50g Sugar

- 1.5g Agar Agar

1. Place gelatin sheet into cold water to bloom, set aside.

2. Prep a ¼ pan size foil container by wrapping with saran and spraying with a vegetable spray (I.e. Pam).

3. In a saucepot, bring apple juice to a boil and pass through a double layer of cheese cloth.

4. In a small bowl, combine sugar and agar agar powder.

5. In a clean saucepot, make sure your strained apple juice is hot. Add sugar/agar agar mixture and bring to a boil. Remove from heat once you’ve reached a boil.

6. Squeeze out excess water from gelatin sheet and add into apple juice.

7. Pour this mixture into your prepared foil pan and chill in refrigerator.

Japonaise

- 54g Almonds (ground, lightly toasted and cooled)

- 78g Icing sugar (sifted)

- 17g Bread Flour (sifted)

- 86.5g Egg Whites

- 48g Brown Sugar (light)

1. On a sheet of parchment paper, draw out 4 – 3” circles, flip sheet over and place on a baking tray.

2. Sift the icing sugar and bread flour together, add the ground almonds and whisk together.

3. Whip the egg whites on 2nd speed until they form soft peaks. At this point, slowly add in the brown sugar, whip until it becomes thick.

4. Fold in the dry ingredients by hand.

5. Transfer to a piping bag and pipe discs in the circles you traced out in step one using a #5 piping tip.

6. Bake at 177̊ C for approx. 20 minutes, until you can lightly press the top and it springs back up and holds a light honey brown colour.

Cream Cheese Mousse

- 125mL 35% Cream

- 3/4 Gelatin Sheet

- 75g Cream Cheese

- 12.5g Sour Cream

- 4.75g Icing Sugar

- 16g Egg Yolks

- 27.5g Sugar

- 6g Water

- 1/4 Lemon Juice, Fresh

1. Whip the 35% cream to a soft peak (Should be the consistency of sour cream) and place into the fridge for later.

2. Place gelatin sheet into cold water to bloom and set aside.

3. Soften the cream cheese in a mixer with a paddle attachment.

4. Once soften, transfer to a mixing bowl and warm over a bain marie until the mixture is smooth but not too hot.

5. Remove from bain marie and add the sour cream and icing sugar and mix together.

6. In another bowl, whisk together the egg yolks, sugar, hot water and lemon juice. Place over the bain marie and whisk until thick (Make sure it’s not too hot so you don’t cook the eggs). Remove from heat once thickened.

7. Squeeze out excess water from gelatin sheet and add to egg mixture.

8. Once the egg mixture has cooled slightly, fold into the cream cheese mixture. Cool to 38̊ C.

9. Fold whipped cream into the cream cheese mixture.

10. Pipe into molds.

Garnish; Almond Streusel, Dried Apple Chip, Icing Sugar

Assembly:

First, line your 3” rings with a strip of acetate and place your piped Japonaise in the bottom of each mold.

Then pipe a small amount of the milk chocolate caramel into the centre of the Japonaise.

Next, pipe just over half way with the cream cheese mousse and place some squares of your apple jelly into the middle layer of your mousse. Fill up the rest of the mold with your cream cheese mousse.

I suggest that you lightly bang the tray on the table to try and knock out any air pockets and allow for a smoother crisper edge.

At this point, place your cream cheese mousse desserts into the freezer to freeze completely.

Once full frozen, garnish as desired. I topped off the dessert with some almond streusel, a dusting of icing sugar and a dried apple chip.

I hope you enjoyed today’s recipes and if you have any questions feel free to leave a comment or email me. Remember, tag @tasty_tays to show me your creations!

Thank you!

Happy Baking!

Tayla O'Flynn

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