Summary

Ingredients

How to make Apple Mousse With Apple Brandy Sauce

Chop apples and combine in a heavy saucepan with cinnamon, nutmeg, lemon juice and half of the calvados.
Set over medium heat and cook, stirring constantly, until apples are tender enough to mash, about 30 minutes.
Transfer apples to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc, and process until smooth.
Transfer to a bowl, cover, and refrigerate.
Meanwhile, beat egg yolks and sugar together, off heat, in the top pan of a double boiler until they are light yellow and glossy.
In a saucepan, heat milk to not quite scalding.
Set eggs and sugar over simmering water in lower pan of the double boiler and whisk in the warm milk.
Cook, stirring constantly, until custard coats the back of a spoon, about 10 minutes.
Remove from heat.
Sprinkle gelatin over remaining calvados in a small saucepan and heat until gelatin is completely dissolved.
Whisk gelatin mixture into the custard and transfer custard to a cool bowl.
Refrigerate for 1 to 2 hours, or until mixture is just beginning to set.
Whip the cream until soft peaks form; whip in vanilla.
Mix chilled custard and applesauce together well, gently fold in the whipped cream, and divide the mousse equally among 6 dessert dishes, or pour it into a large serving bowl.
Chill, for 4 hours, or until completely set.