Light Apple-Verbena Mousse Recipe

Ingredients:

• 2 large Granny Smith apples, peeled and chopped into small pieces
• 1/4 cup fresh verbena leaves, chopped
• 1/4 cup sugar
• 1 packet (1/4 oz) unflavored gelatin
• 1/2 cup heavy cream

Instructions:

1. In a large saucepan, combine apples, verbena, sugar and 1/2 cup of water.
2. Cook over medium heat until the apples are soft and the mixture is fragrant, about 15 minutes.
3. Purée the mixture using an immersion blender or food processor, until smooth. Strain the purée through a fine-mesh sieve. Reserve the purée, discarding solids.
4. Place 1/4 cup of cold water in a small bowl and sprinkle the gelatin over it. Let it sit for 5 minutes to allow the gelatin to soften.
5. Heat 1/4 cup of the apple purée in a small saucepan over low heat, until just heated through.
6. Add the softened gelatin and stir until the gelatin has completely dissolved.
7. Combine the gelatin mixture with the remaining apple purée. Mix until well combined.
8. In a medium bowl, whisk the heavy cream until stiff peaks form. Fold the whipped cream into the apple mixture until no white streaks remain.
9. Pour the mousse into individual ramekins or serving glasses. Refrigerate for at least 2 hours, or until the mousse is set.
10. Serve cold, garnished with fresh verbena leaves, if desired.

Verdict and Serving Suggestions:

This light apple-verbena mousse is a perfect dessert for those looking for something sweet but not too heavy. The combination of fresh apples and fragrant verbena is a real winner, with the light and airy mousse texture adding a touch of indulgence without weighing you down. Try serving it as a light dessert after a heavy meal, or as part of a summertime dinner party menu. Garnish with fresh berries or edible flowers for an eye-catching presentation.