This is such a satisfying dessert. Not too fancy to look at but just so decadent in the mouth. This dessert has a generous layer of Creme Diplomat with home made apple sauce, topped with apple compote and finally finished a layer of walnut crunch. It has all the textures and flavors you could ask for; it is soft and crunchy, it has the perfect sweetness and is tangy as well, the apple compote is slightly crispy and I love the nutty flavors from the walnut. I am in love and hope you will too. Scroll down for the recipe.
Apple Mascarpone Mousse With Apple Compote and Walnut Crunch
Ingredients
Apple Crème Diplomat
300ml Whole Milk
3 Egg Yolks
20g Corn Starch
80g Brown Sugar
3g Vanilla Bean Paste
250g Mascarpone
130g Peeled and Chopped Apples
30ml Water
100ml 35% Whipping Cream
Apple Compote
300g Peeled and Finely Chopped Apples
40g Brown Sugar
2ml Teaspoon Vanilla extract
2ml Teaspoon Lemon juice
50ml Water
Walnut Crunch
45g Unsalted Butter (Room Temperature)
60g Flour
30 g Ground Almonds
25 g Caster Sugar
25 g Egg (Whisked)
25 g Walnuts
Pinch of Salt
Directions:
Apple Crème Diplomat
Whisk together egg yolks, sugar and corn starch in a mixing bowl until the mixture turns pale yellow in color.
- 3 Egg Yolks
- 20g Corn Starch
- 80g Brown Sugar
Heat the milk and vanilla bean paste in a heavy bottom saucepan. Once you see that milk is hot and small bubbles start to appear on the sides, add 1/3 of the milk into the yolk mixture and whisk thoroughly and immediately, until the mixture is homogenous.
- 300ml Whole Milk
- 3g Vanilla Bean Paste
Pour the tempered egg + milk mixture back into the sauce pan with remaining milk and start whisking non-stop until mixture start to thicken, it shouldn’t take than 2-4 mins.
- 250g Mascarpone
Once the custard thickness, take it off heat, whisk in the mascarpone. Transfer into a bowl, cover with a plastic wrap and refrigerate for few hours.
Next, peel and cut the apple into cubes, cook with water until all the water is absorbed. Blend it to a puree with a hand blender or in a food blender. Again, cover it and cool it down in the refrigerator.
- 130g Peeled and Chopped Apples
- 30ml Water
Whisk whipping cream to a stiff peaks. Set aside.
- 100ml 35% Whipping Cream
Whisk pastry cream and apple mouse for 2-3mins to make it fluffy, add the whipping cream and whisk again for 2-3mins.
Pipe into glass or bowl of your choice.
Apple Compote
Peel and chop the apple into small cubes. Cook the chopped apples in a sauce pan with water, sugar, lemon juice and vanilla extract until the apples are tender (not too soft and not to crunchy). Set aside to cool until ready to serve.
Walnut Crunch
Leave the butter at room temperature to soften.
Whisk together sugar and soft butter to smooth paste. Add the right amount of whisked eggs and vanilla extract. Whisk again to mix.
- 45g Unsalted Butter (Room Temperature)
- 25 g Caster Sugar
- 25 g Egg (Whisked)
Add the almond flour, flour and salt, mix with a spatula until all combined. Finally add the chopped walnut and mix.
- 60g Flour
- 30 g Ground Almonds
- 25 g Walnuts
- Pinch of Salt
Scoop out the soft dough onto a baking paper, cover with an other baking paper and roll out the dough to 1mm thickness. Freeze for 30-40mins.
Peel the baking sheet from either side of frozen dough and bake at 180C for 15-20mins until golden brown.
Once baked bring it to room temperature, break it into pieces and blend to crumble in a food processor. Can be stored at room temperature for a week in an air tight jar.
Serve
First pipe the apple crème diplomat in desired serving glass or bowl. Spread a layer of apple compote and finish with a layer of walnut crunch. Do not refrigerate after adding the walnut crunch as it tends to get soggy. Always add walnut crunch just before serving.
Thank you for visiting our website and reading this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe. And comment if you any comments or questions! :)
Enjoy! From Pistachio With Love...