Season 
Pots of Modì® apple mousse with chocolate cookie crumble
Ingredients for 4 portions
2 Modì® apples (peeled and without the core, approx. 250g / 9 ounces)
2 tablespoons of cane sugar
just under 1 glass of water
a sprinkling of lemon juice
fresh whipping cream: 160g (5.5 ounces)
2 gelatine leaves (approx. 4g, 0.15 ounces)
icing sugar: q.s.
to decorate: a handful of cocoa shortbread cookies, 4 sugar ghosts, 4 cat tongue-type cookies, 1 tube of red gel to decorate the cakes, 4 recycled pots *
*You can use your creativity and reuse standard pudding or chocolate cream pots: wash and dry them and finally make them shorter using a pair of scissors to cut out the excess part of the rim.
2 tablespoons of cane sugar
just under 1 glass of water
a sprinkling of lemon juice
fresh whipping cream: 160g (5.5 ounces)
2 gelatine leaves (approx. 4g, 0.15 ounces)
icing sugar: q.s.
to decorate: a handful of cocoa shortbread cookies, 4 sugar ghosts, 4 cat tongue-type cookies, 1 tube of red gel to decorate the cakes, 4 recycled pots *
*You can use your creativity and reuse standard pudding or chocolate cream pots: wash and dry them and finally make them shorter using a pair of scissors to cut out the excess part of the rim.
Preparation
Prepare the mousse: dice the apples, put them in a small pan with the cane sugar, the water and a sprinkling of lemon juice.
Cook until the apples are soft and the water has been absorbed.
In the meantime soak the gelatine in cold water for 5-8 minutes.
Use a hand-held liquidizer to make a purée with the cooked apples.
Squeeze the gelatine of excess water and add it to the hot apple purée to let it thaw.
Whisk the whipping cream and sweeten it with the desired amount of icing sugar.
Gradually add the whipped cream to the now cold apple purée.
Pour the mixture into the pots and place them in the fridge for a few hours.
Decorate and serve: crumble the cocoa shortbread cookies coarsely; write the acronym R.I.P. (Rest In Peace) on the cat tongues using the red gel. Spread the cookie “soil” over the apple mousse, put a cat tongue and a ghost in each pot. Happy Halloween!
Cook until the apples are soft and the water has been absorbed.
In the meantime soak the gelatine in cold water for 5-8 minutes.
Use a hand-held liquidizer to make a purée with the cooked apples.
Squeeze the gelatine of excess water and add it to the hot apple purée to let it thaw.
Whisk the whipping cream and sweeten it with the desired amount of icing sugar.
Gradually add the whipped cream to the now cold apple purée.
Pour the mixture into the pots and place them in the fridge for a few hours.
Decorate and serve: crumble the cocoa shortbread cookies coarsely; write the acronym R.I.P. (Rest In Peace) on the cat tongues using the red gel. Spread the cookie “soil” over the apple mousse, put a cat tongue and a ghost in each pot. Happy Halloween!
Ingredients for: 4 portions
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In the dark night of Halloween anything can happen…
White sugar candy ghosts wander about in graveyards under the pale moonlight, walking between black stones on a coarse chocolate soil, eventually sinking in a soft Modì® apple mousse, leaving behind them crispy gravestones and gory inscriptions.
It’s a special night: absolutely mouth-watering and scary good!
White sugar candy ghosts wander about in graveyards under the pale moonlight, walking between black stones on a coarse chocolate soil, eventually sinking in a soft Modì® apple mousse, leaving behind them crispy gravestones and gory inscriptions.
It’s a special night: absolutely mouth-watering and scary good!
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