Fluffy Apple Mousse

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   To make the mousse:.

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   In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.

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   Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.

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   Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.

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   In a separate bowl, whip the cream and when the sauce is cold, gently fold it inches

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   To make the caramalized apple:.

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   Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.

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   Putting it all together:.

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   Pour into the serving cups, over fresh diced apple or caramelized apple, if you've got a sweet tooth.

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    Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.

* Per serving · 4 servings · Values may vary.

No additional tips available.