Light mousse with apple & blackcurrant purée
Preparation
10 min
Difficulty
Easy
Servings
4
Preparation
- Whip the cream until light and fluffy.
- Gently fold in the fruit purée, honey, and lemon juice.
- Divide into small glasses or bowls.
- Refrigerate for at least 2 hours before serving.
Biotalia tips:
- Vegan version: replace whipped cream with a plant-based alternative made from coconut or soy.
- Crunchy touch: top with granola, sliced almonds, or roasted pumpkin seeds before serving.
- Adjust the sweetness: taste the purée before adding honey/syrup — if the fruits are already sweet, reduce the amount.
- Make ahead: the mousse keeps up to 24 hours in the fridge, perfect for a ready-to-serve dessert.
Ingredients
- 1 cup (250 ml )apple & blackcurrant purée
- ¾ cup (200 ml) whipped cream
- 2 tbsp (30 ml) honey or maple syrup
- 1 tsp (5 ml) lemon juice
