Green Apple Caribou


green apple caribou

I supposed this dessert could be called a vegan mousse, since it does not contain eggs. But I don’t think this qualifies as a real mousse, since it is texture is a bit different. And if it’s not quite a Mousse, it might be a Caribou.

Green Apple Caribou: 

  • 1 medium green apple (about 6 oz)
  • 1 Tbsp butter
  • ¼ c sugar
  • 1 cup whipping cream
  • ½ tsp vanilla extract
  • cinnamon

green apple

Peel, chop and puree the apple. Add to a pan, and melt with butter and sugar. Stir until the butter and sugar are completely melted and dissolved. Remover from heat and let cool completely.

chop, puree, melt

Make the whipped cream by beating the cream together with the vanilla extract. Set aside about ¼ of it for topping.

whipped cream

Add the apple mixture to a large bowl and gently fold in the remaining whipping cream in 3 batches. Adding it slowly helps it mix in without stirring too much and collapsing. (The whipped cream that is; not you.)

Divide the caribou into two glasses and refrigerate for a couple hours. Top with the rest of the whipped cream and garnish with apple peels and cinnamon.

finished green apple caribou

finished green apple caribous

finished green apple caribou

The whipped cream makes it light, but since apple does not melt like chocolate, it is not quite as smooth. It tastes like a fancy sweet-tart applesauce. (aka awesome.)

 

Green Apple Caribou
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3
Prep time:
Cook time:
Total time:
 
An eggless mousse dessert that tastes like a sweet-tart applesauce.
Ingredients
  • 1 medium green apple (about 6 oz)
  • 1 Tbsp butter
  • ¼ c sugar
  • 1 cup whipping cream
  • ½ tsp vanilla extract
  • cinnamon
Instructions
  1. Peel, chop and puree the apple. Add to a pan, and melt with butter and sugar. Stir until the butter and sugar are completely melted and dissolved. Remover from heat and let cool completely.
  2. Make the whipped cream by beating the cream together with the vanilla extract. Set aside about ¼ of it for topping.
  3. Add the apple mixture to a large bowl and gently fold in the remaining whipping cream in 3 batches. Adding it slowly helps it mix in without stirring too much and collapsing.
  4. Divide the caribou into two glasses and refrigerate for a couple hours. Top with the rest of the whipped cream and garnish with apple peels and cinnamon.

 

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