First soak the gelatin in cold water.
Now mix the apple compote with the lemon juice and heat this up till it starts to steam.
Then turn off the heat and dissolve the gelatin. Now blend it till smooth. Once smooth set it aside for later. When mixing the base with the cream temperature is key. Too hot and it will split. Too cold and the gelatin starts to work giving you an uneven mousse.
Pour the cream into a bowl and start beating it with a whisk. It needs to have the texture of a thin yoghurt. You can also whip it a bit further, but for filling a mold I prefer the thin yoghurt texture. This will give the best detail in the mold.
Now while mixing add the apple base. The base needs to be at room temperature. Fold it in till it’s an even mousse.
Then fill your desired mold with the mousse and tap it a couple of times to remove any air bubbles. Let it set in your fridge for 30 minutes and then freeze it till solid.
Once frozen remove it from the mold and serve it defrosted.
