Green Apple Mousse Cheesecake
Gorgeous little green apples made of light creamy apple mousse housed in a white chocolate shell with a beautiful green apple glaze. Tart and creamy. Delicious. Divine.
Servings: 25 green apples
Ingredients
Apple jelly
- 100 ml pure apple juice
- 1 tsp gelatine powder bloomed in 2 1/2 tsp cold water
- Half a Granny Smith green apple finely cubed
Apple mousse
- 3 Granny Smith green apples
- Juice of 1 lemon
- 70 g sugar
- 250 g cream cheese
- 200 ml heavy cream
White chocolate glaze ( Note: this can glaze one batch of 7-8 apples)
- 100 g chocolate
- 30 g coconut oil
Green apple glaze ( Note: this can glaze two batches of 7-8 apples)
- 100 g sugar
- 100 g condensed milk
- 100 g white chocolate
- 100 ml water
- 2 tsp gelatine powder bloomed in 2 tbsp cold water
- 3/4 tbsp lemon juice (added when the glaze is completely cooled)
Final decor
- Mini digestive or butter cookies
- Dark chocolate Glico Pocky sticks (for the stalks)
- Mint leaves (for the apple foilage)
- Mix of black biscuit / biscoff cookie crumbs (for the apple soil)
Instructions
Apple jelly core
- Peel and chop finely one Granny Smith apple. Fill the filling mould with the apple bits till about 2/3 full.
- Bloom 1 tsp gelatine in 2 1/2 tsp cold water. Once the gelatine has bloomed, microwave it for 5 sec to liquefy and add to 100ml pure apple juice. Stir to combine and fill the filling mould completely with the liquid apple jelly. Tap the mould a few times on the work table to get rid of air bubbles and top up the mould with the liquid apple jelly if required to fill it completely. Freeze for 2 hours or until frozen hard.
Apple mousse
- Peel 3 Granny Smith apples and chop into large chunks. Place the apple chunks into the blender, add in the juice of 1 lemon (remove any seeds), 70g sugar and blend well under puréed. Make sure to scrape down the sides well and blend till well pureed. Set aside.
- Whisk the softened cream cheese until very smooth. Add in the apple puree without the liquids as much as possible and blend well. Once well mixed, set aside. Whip the heavy cream until stiff peaks and using a spatula gently mix and blend it with the apple cream cheese (Note: this apple mousse will have a slightly grainy texture). Once well blended, transfer the apple mousse into a large piping bag.
- Creating the apple - Pipe the apple mousse into each apple mould until half full. Then, un-mould the apple jelly core and gently place one into each apple mould. Finally top off fully with more apple mousse. Tap the mould gently on the work table to release any air bubbles and to fill it well. Once fully filled, level off with an offset spatula. (This apple mousse fills a total of 25 apple moulds - 18 with core and 7 without). Freeze for 5 hours or overnight until frozen hard.
Glaze
White chocolate glaze
- Microwave 100g white chocolate and 30g coconut oil in 30 second bursts until fully melted. Stir till shiny and smooth and *cool completely*.
Green apple glaze
- Bloom 2 tsp gelatine in 2 tbsp cold water. In a medium pot, add 100ml water, 100g white chocolate, 100g sugar and 100g condensed milk. Melt the chocolate fully and bring the mixture to a gentle boil. Then add in the bloomed gelatine, mix well, dissolve completely and boil briskly for a minute. Take it off heat and add in the coloring (I used just a toothpick tip of leaf green and buttercup yellow gel coloring to create my apple green color). Set aside and *cool completely*.
Assembly
- Working quickly, remove the frozen apples from the moulds. Insert a toothpick into each frozen apple for easy handling. Return them to the freezer whilst you prepare the glaze.
- Glaze in small batches of 7-8 apples to keep them frozen hard as you glaze. Immerse each apple in the white chocolate ganache and drip dry well before setting it down on parchment for the chocolate glaze to set. Again work quickly. The apples need to be glazed when they are frozen to hold its shape.
- Optional: add in 3/4 tbsp lemon juice to the green apple glaze (to balance its sweetness).
- Dip each frozen apple several times in the green apple glaze, drip off well and set it down onto a plate to firm up. If there are any air bubbles on the glazed apple, remove it gently with a wooden skewer or toothpick. Chill the glazed apples in the fridge for 1-2 hours until fully set. It should be fairly non sticky when it’s set. Holding the inserted toothpick, quickly sit each apple on a small round cookie base.
- Handle gently as the frozen mousse has softened whilst chilled in the fridge.
- Remove the toothpick easily now as the mousse is soft. Again work quickly as the toothpick may not hold the apple well once the mousse has softened too much. Return the apples to the fridge if necessary to firm up whilst preparing the stalks and leaves.
Plating the apples
- Cut the Glico pocky stick into short inch-sized stalks with a jagged point.
- Then gently insert the stalk and mint leaf into each apple. Create some apple soil with a mix of black biscuit and biscoff biscuit crumbs and plate your apples. Return to chill in the fridge or if you like them semi frozen, return them to the freezer until serving. Enjoy.
Video
Notes
If you like this Green Apple Mousse Cheesecake tutorial and like to see more, subscribe to my YouTube channel here.
#1 Get the right mould
To make these beautiful little Green Apple Mousse Cheesecake, you will need to to have the right apple shaped moulds. I also like to use a small icecube/filling mould to create my apple cores. These silicon moulds make un-moulding easy and creates the most dainty and pristine apple shaped desserts. Don't just stick to making this Green Apple Mousse Cheesecake. Imagine red apples made of coffee mousse and an oozing caramel centre, matcha white chocolate mousse with yuzu compote core or milky coconut mousse with key lime curd ... Sky's the limit when you have the right tools for your dessert creation!
#2 Tips on assembly
The assembly of this Green Apple Mousse Cheesecake is the most delicate part and here are some essential tips.
- Always work with frozen apple mousse, you want to glaze when the mousse is frozen hard so that it will hold its shape well.
- Prep your assembly line ahead - once the apple mousse is unmoulded, place the tooth pick into the apple mousse whilst it is still frozen and place it back in the freezer whilst you prepare/ set up the glaze. I like to have both glazes ready and set up in a small assembly line with plates lined with parchment etc. (you get the picture) so that the apples can be glazed immediately once they are brought out from the freezer.
- Always work quickly - the toothpick is inserted when the mousse is still frozen and acts as the handle for one to hold whilst glazing the apples. The tricky part is they lose their grip when the mousse becomes soft. If the mousse has softened, it will not hold its shape when glazed or hold the toothpick well making the process a lot more complicated. So prep your glazes beforehand, handle the apples frozen and work quickly like Speedy Gonzales!
- Glaze in small batches - I like to glaze in batches of 6-8 apples at a time straight from the freezer. Glazing in small batches allows me to work quickly through the apples whilst they are still nicely frozen. Once the apples are glazed, I return them to the chiller (not the freezer) for the glaze to set.
- Allow sufficient time for the glaze to set - give the glaze sufficient time to set or the apples will easily smudge when you handle them. When the glaze has set, it should be fairly non sticky to the touch which will make it easier to handle. Trim off any excess glaze with a knife or scissors before placing the apple on its cookie base.
- Know when to remove the toothpick - the toothpick cannot be removed immediately after glazing as the mousse is still frozen. The best time to remove the toothpick is when the green apple glaze has set and the apple has been nicely placed on the cookie base. Once the apple is set on the cookie, the toothpick will no longer be needed as you can move/ handle the apple holding the biscuit base. The mousse would have softened quite a bit at this point and it will also be easy to remove the toothpick.
- Don’t be shy to revisit the microwave or the freezer - anytime the glaze starts to set or thicken during the handling, pop it back to the microwave for a few seconds just to loosen (not to heat) and thin out. Likewise, if the glazed apples becomes rather soft from sitting out for too long before the assembling is complete, simply place them back in the freezer for a couple of minutes to harden and they will be good to handle again.