Apple Ginger Mousse

The recipe for a light and airy dessert. Apple ginger mousse is dense yet delicate and pleasant. The dessert is moderately sweet. Adjust the amount of powdered sugar to your taste if desired.

Apples

3 large apples (I used Granny Smith variety)

Lemon

1/2 lemon (juiced)

Ginger

2 tsp (juice)

Water

2 fl oz

Eggs

2 eggs (whites)

Powdered Sugar

1/2 cup

To make apple ginger mousse, wash and peel the apples, remove the core, and chop them arbitrarily. Put them in a saucepan suitable for stewing, add water and lemon juice. Stew the apples until soft, then add ginger juice and mix well.

To make ginger juice, grate ginger root finely and squeeze the juice through a sieve or cheesecloth.

Puree the stewed apples using a blender and set aside.

Now let's prepare the Swiss meringue. You'll need a double boiler for this. Pour water (1/3 cup) into a saucepan and bring to a simmer. Place a heatproof bowl or smaller saucepan on top, ensuring the bottom doesn't touch the water. In the top bowl, combine egg whites and powdered sugar, continuously stirring until the sugar dissolves.

Why Swiss meringue? Chefs categorize meringue into French and Italian based on how the egg whites are whipped. In the first method, egg whites are beaten cold with sugar, while in the second, hot sugar syrup is added. Swiss meringue essentially offers an easier way to achieve an Italian meringue.

Then, using a mixer, beat the egg whites starting at low speed, gradually increasing the speed until a smooth white mixture forms. Remove the bowl from heat and continue beating until stiff peaks form.