Sugar Free Apple Mousse

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Sugar Free Apple Mousse

Ingredients

Apples (sweet or sweet and sour) 2 Kg
Cinnamon (stick) 1 PC.
Carnation 2 pcs.
Nutmeg Little
Second seasoning option:
Vanilla stick 1 PC.
Nutmeg Little
Carnation 2 pcs.
Fresh ginger 1-2 cm

Cooking method

  • This is suitable for those who love apples and baked apples, and also do not want to consume a lot of sugar!
  • Also suitable for those who have an orchard and apple harvest. Apples for this mousse are perfect for the so-called padanka! Let me explain that those that fell and still look good, at least inside!
  • Here's a recipe for this wonderful apple mousse!
  • Prepare the mousse in the oven, the fruit sugar in the apples caramelizes (pectin is released) and the apple mousse darkens. It tastes sweet! Sugar is absolutely unnecessary!
  • The mousse is boiled down, of course, but it's really very tasty and safe for the figure!
  • I found the recipe and translated it from one cool guy, and a neighbor in Paris gave him this mousse and a recipe for it!
  • Preparation:
  • Wash the apples, peel the cores and peel the skin.
  • Sugar Free Apple Mousse
  • Cut into pieces, place in a heat-resistant dish and season.
  • Sugar Free Apple Mousse
  • For dishes - any heat-resistant one is suitable: clay or cast iron or other. I have clay. Not aluminum.
  • Preheat the oven to 160 degrees. Bake for 4 to 7 hours, the time is up to you. Mine were baked for 6 hours. In any case, they should be caramel color !!! I also tried to bake for 4-5 hours, it turned out more juicy. I stirred the mousse three times maximum. Take out the cinnamon, cloves and can arrange in jars and roll up. Or you can eat right away. It will be perfect in winter as an addition to dough, bread or loaves, pies, just with tea, with a fragrant bun, croissant, etc.
  • Bon Appetit!


tatiyana-99
I liked your apple mousse recipe very much, the main thing is that it is sugar-free !! I will definitely try! We have a lot of apples! But there is no time to monitor the oven for so long (4-6 hours). Do you think you can adapt this recipe to a multicooker (maybe on a stewing mode) ??
Kvitka22
Yes, long, it's true! But I hardly followed him. Try it in a slow cooker, the main thing is that the mousse is exactly short. This is the signal that he is ready. I think it should work in a slow cooker.
I don't use the multicooker myself (I don't have it).
gala10
Irina, and really, simple! I also really liked the combination of seasonings. And I will also try to do it in a multicooker. Thanks for the recipe!
Kvitka22
Tell us how in a slow cooker later! Just wondering...
simulia
Irina, please tell me, do you need to cover the dishes with apples in the oven or keep them open?
Kvitka22
Hope, cover better. Heat-resistant dishes.
simulia
Thanks for the quick response! My young people limit themselves to sugar, but apples need to be attached somewhere.
Kvitka22
Believe me, it turns out sweet. For example, I cannot eat sour, the acid level immediately rises. And I eat this mousse with pleasure. The main thing is that it should not be light, but dark for your mousse (caramel). And apples, too, are not needed for an exhibition!
Rada-dms
An interesting recipe! Must try !!! Thank you !
Kvitka22
Try it. You can also add to baking for dough too ...
Anna1957
This is the recipe for sybarite jam! I make it in a slow cooker all night, it boils down to half. Sometimes I add plums. Can be made from any fruit.
Kvitka22
I don't know anything about the sybarites.Made only from apples, the author recommends from pears. But he says that apples are definitely better.
Lerele
Anna1957, I, too, had the idea of ​​a slow-moving one immediately in my head, it turns brown and evaporates in it. We must do it. Thanks for the recipe
Kvitka22
Try it! I have no slow motion. And at least tell me, what kind of animal is this?
Anna1957
Quote: Kvitka22

Try it! I have no slow motion. And at least tell me, what kind of animal is this?
You can't live without this beast! I have two of them. This is an electric saucepan with a thick clay pot and 3-4 settings. The effect of the Russian stove. The meat is excellent, in the fish the bones become like in canned food, the oatmeal (cereal) is boiled. And sugar-free jam.
Kvitka22
Well, so many things, kapets! I can't keep up with everything! I love the Russian stove, I went to study it. Thank you
Loksa
And I already made it turned out dark, sweet with sourness. One really came out very tanned, I wanted to shove 2 portions into the oven and the bottom was burnt
Anna1957, and what is the temperature for the jam in the slow one? I also want to do it in the cartoon.Sugar Free Apple Mousse
Kvitka22
Super! I have the same color. One portion turned out to be exactly sweet, the second from a different sort of apples with sourness.
Loksa
Kvitka22, but how is the mousse stored and where? I have no cold places. Will it stand at room temperature?
Anna1957
Quote: Loksa
Anna1957, and what is the temperature for jam in a slow jelly?

I do not know what the temperature is there, I do it in LOW mode, obviously below 100 degrees. It is possible in the cartoon for stewing (I have Panas from Taya, where the "stewing" mode is called a slow cooker).
I also want to add that I did not peel the apples, because they gave me a trifle, but simply blend the finished product.
Loksa
Anna1957, and what "huskies" are felt? I also dreamed about this yesterday when I was cleaning a whole basket of "white filling"
Anya, is this jam-mousse well worth it?
Anna1957
After the blender - smooth puree. How it's worth - I don't know, this year I do a little for the first time and eat it right away (I'm on sybarite - with cottage cheese). I think that the rolled up cans will stand - after all, blueberries are rolled up without sugar at all. I have no goal to save - there is nothing to save, I will make from kiwi in winter, I will try from citrus fruits.
Loksa
Anna, thanks!
Kvitka22
I took mine cool to the basement. Try it at room, but I haven't tried it. I think I should stand. I only stood in the kitchen for one week, nothing happened to him!
natalia27
Irina, thanks for the recipe. For me it is very important, since there is diabetes, apples, a slow cooker and a desire to cook. I would put it on to prepare right now, but I'm afraid to turn it on slowly at night
Anna1957
Quote: natalia27

Irina, thanks for the recipe. For me it is very important, since there is diabetes, apples, a slow cooker and a desire to cook. I would put it on to prepare right now, but I'm afraid to turn it on slowly at night

And I only turn it on for the night.
natalia27
Anna, I will do it under control for the first time, and then I will put it on for the night (probably I have some kind of phobia). And which one is better to put in 3.5 and 6 liter?
Anna1957
Quote: natalia27

Anna, I will do it under control for the first time, and then I will put it on for the night (probably I have some kind of phobia). And which one is better to put in 3.5 and 6 liter?

Well, it only depends on the number of apples. Usually I load it completely, by the morning - half. I have 1.5 liters and 3.5 liters.
natalia27
Anna, thanks for the answer. I will share my impressions.
Kvitka22
Looking forward to your impressions!
Lerele
Quote: Kvitka22

Try it! I have no slow motion. And at least tell me, what kind of animal is this?
On our ebee a 3-liter one can be bought for 30 euros with delivery. Well, or more expensive, but it works great too. I can’t imagine how I lived without her now; I’ve heated up the oil while it’s cheap. I put it in a saucepan, turned it on and forgot. You don't need to remove any foam. And what kind of meat is obtained .... mmmmm
Now the crazy week is over, I'll go pick up apples in the fields and make sure.
Kvitka22
30 €? this is a great price. Thank you. I'll fly home - I'll do it! And I have already picked apples in a neighboring village. And in June I picked cherries, how delicious they were! Nobody but me tore it, I came straight with a ladder and a bucket! I love this business! I'll try to cook it without sugar from a pear!
natalia27
Irina, Anna cooked apples today. The apples were sour, so the jam turned out to be sour; I chose vanilla, nutmeg and ginger from the spices. I don't like cloves and cinnamon at all. The result was very pleasing, even the husband who loves sweets ate.Tomorrow I want to make with sweeter apples for my husband.
Thanks for the recipe.
Kvitka22
Thank you! Try a sweeter variety! I made a thicker mousse from a sweeter variety!
Lerele
And I put it in a slow linger overnight, there was no vanilla stick, put two bags of vanilla sugar, nutmeg. Here are just sour apples, but I also want a sour mousse. Tomorrow I will report what happens.
Kvitka22
Aha! Interesting from the slow ...
Fotina
There is no slow cooker. cooked from the pulp collected from the top from freshly squeezed juice (lost the separating thing in the glass. now pulp - uuuh.) in Shtebe at 88 * C all night.
Not thickened, did not decrease in volume. I put it in the oven.
Kvitka22
I wonder how it will behave in the oven!
Lerele
But I did it, I bet on low, I stood for 7 hours. One thing, the apples were sour, I had to add jelly sugar. I will upload the photo later, something from the phone is not loaded directly.
Kvitka22
I specifically looked for sweet and sour. I tried at least five trees until I found it!
Lerele
I still have no cans, I have to go buy, otherwise I would have dragged myself to look for other apples
Kvitka22
Lerele
That's what I did
Sugar Free Apple Mousse
Kvitka22
Slightly darker is needed to caramelize well. Or does the flash make it brighter?
Lerele
No, it turned out like that, I didn't hold it any longer, I don't know why. It tastes good.
Kvitka22
The author wrote, no matter how long you hold it, the main thing is that it is not light. But if the taste is good, then it is the best.
Loksa
Lerele, did you cook it in a cartoon or a slow one? In my cartoon, it turned out dark, but watery,: pardon: I don't know, can it be kept in the microwave?
Fotina
Loksa, after a night in the cartoon, I also had a watery one, put it in the oven at 160C - it thickened, decreasing in volume three times, literally in an hour and a half.
Loksa
Fotina, then I'll put it in the oven too.

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