Preparation
For the mousse
For the organic Bonita apple mousse wash the apples, remove the core and cut them into cubes without peeling them. Put the apple cubes into a saucepan and add lemon juice, sugar and the seeds of half a vanilla pod. Stir and put on the heat. Cook over medium-high heat with the lid on for approx. 12 minutes until the apples are soft, stirring occasionally. Soak the gelatine leaves in cold water in the meantime.
When cooked, remove the apples from the heat and puree them with a hand blender. Add the squeezed gelatin sheets and stir until dissolved. Put the saucepan in the fridge for approx. 30 minutes until the mixture begins to gel. In the meantime, whip the cream and place it in the fridge. Stir the apple and gelatin mixture as soon as it starts to gel. Then pour it into the bowl with the whipped cream and gently fold in from bottom to top. Cover with cling film and put in the fridge for at least 2 hours.
Completion
Wash the last organic Bonita apple, remove the core and cut it into very small cubes of approx. 5 x 5 mm. Place in a small bowl. Wash the mint leaves and cut them into strips. Add them to the apple cubes together with the lemon juice and stir. Put approx. 2 tablespoons of apple cubes on the bottom of the glasses or bowls. Add the Bonita apple mousse. Garnish with some more apple cubes and mint leaves and serve.
Suggestion
For an even more velvety mousse, you can sieve the apple puree before adding the gelatin sheets to remove any pieces of peel.
