- 4 pounds apples (about 10 small Golden Delicious, Fuji, Pink Lady, or Gala varieties)
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water or apple cider
- 1/4 cup freshly squeezed lemon juice from 1 lemon
- 1 envelope unflavored gelatin
- 1/2 teaspoon cinnamon
- 1/4 cup cold water
- 2 cups whipped cream
- Optional, 8 small apples for serving
- Cinnamon or nutmeg for dusting
- Peel and core apples then cut into 1/4-inch pieces.
- Combine apples, sugar, 1/2 cup water (or apple cider for a more intense apple flavor), and lemon juice in a medium saucepan.
- Bring ingredients in pan to a boil over medium-high heat.
- Turn heat down to medium-low, cover, and let simmer for 10 minutes, stirring midway.
- Remove lid, and continue to cook, for 5-10 minutes until apples are tender and transparent.
- During final 5 minutes of cooking, stir gelatin into 1/4 cup of cold water and set aside to bloom (soften).
- Use an immersion blender to puree apples until smooth. Alternatively, you can puree apples in a blender or food processor, just do half at a time. Pour apples back into saucepan.
- Whisk bloomed gelatin and cinnamon into hot apples until well combined.
- Fill a sink with a few inches of ice water.
- Set saucepan in water, making sure water does not spill over into pan.
- With pan immersed in cold water, whisk apple mixture occasionally for about 15 minutes until it cools completely. Remove pan from water.
- Whisk in 1/3 of whipped cream. Gently fold in remaining whipped cream.
- Pour into a bowl, cover, and refrigerate for at least 2 hours.
- To serve, spoon into small dessert cups and sprinkle some cinnamon or nutmeg over top. Or hollow out 8 small apples using a melon baller and pipe mousse into apples using a pastry bag fitted with a large open star tip.