Light Apple Mousse

👨‍🍳 Method

1. 1
   Bring the fruit, lemon juice, sugar and cinnamon to a boil in a pot. Turn down the heat and simmer 15 minutes, until the fruit are completely soft.

   ⚙ SimmeringStovePot

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Mash into a smooth purée and cool completely.

   Masher
3. 3
   Whip' the cold cream with the vanilla' to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
4. 4
   Fold' the purée' into the whipped cream gently, until the mousse is uniform.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Pour the mousse into glasses, cover and chill in the fridge for at least 2 hours.

   Refrigerator
6. 6
   Before serving, garnish a pinch of cinnamon.