Apple mousse
Instructions
Finely shred apples and cook in low heat with the butter, vanilla and water until it will be unmade Combine honey, stirring, then remove from heat.
Allow to cool, remove the vanilla, stir in the yoghurt, stir and pour into a glass bowl.
Put in refrigerator for 3 hours.
Serve with whipped cream with sugar.
Ingredients and dosing for 4 persons
- 750 g of apples renette
- 30 g of butter
- 1 stick of vanilla
- 3 tablespoons of water
- 130 g of honey
- 250 g of cream
- 30 g of icing sugar
- 50 g of yoghurt white whole