Pour 6 portions :
Versez cette préparation dans des verrines et entreposez quelques heures au frais pour que ça prenne.
I don't have much time to cook and prepare articles now that I'm working at the fish store, in Léon a village in Les Landes (France). It's honestly the best fish store I've ever seen, and it's called Chez Vincent. Lots of people are amazed, and ask to take pictures, when they see how beautifully the fishes are presented on the displays and how many of them there are. This is to be seen only from april to september - the rest of the year the shop is open but there's not so much varieties.
I still have almost all my afternoons free from work, and I spent part of them sleeping, and the other part at the beach, or sometimes cooking. I baked strawberry charlottes for my cousine to whom I had promised it, and then I made those apple mousse because I had leftover eggs.
Apple smells well in those desserts, and yet I used common apples which I had at hand. I added a bit of cinnamon, and I wanted to add a hint or rosemary to try the association of apple and rosemary which seemed interesting. However I didn't know how to do this without feeling the dried herb on the tongue, sprockets-like. In the end I infused rosemary in water to make a syrup in which I poached the apples.
Peel 4 apples and take off the seeds, cut them in pieces. Make stewed apples with them, just cooking them for a while over low heat, stirring from time to time. In the end, mix it with a food processor.
Soak the gelatin leaves in cold water to soften them.
Melt it in the heated lemon's juice.
Beat the eggs and yolks with icing sugar for 8 minutes over a bain-marie, stiring constantly so the mixture thickens but doesn't turn into scramble eggs.
Whip the heavy cream until stiff peaks. Mix stewed apples with gelatin, then incorporate the whipped cream (be careful : the mixture should be cold by now).
Pour the batter in glasses and let it set in the fridge for a few hours.
To make poached apples :
Infuse rosemary in a cup of water for about 5 to 8 minutes over medium heat. Filter to take off rosemary, and add a bit of water and sugar, bring back to heat to melt it.
Peel 1/2 apple and cut some pieces. Poache them for about 10 minutes in the syrup.
Add two pieces of poached apples in each apple mousse (on top).