Baked Apple Mousse

For the baked apple mousse, preheat the oven to 180 °C. Place the apples whole in a baking dish and sprinkle with cinnamon and sugar.

Squeeze the lemon over the apples. Stick cloves into them. Bake for 20 minutes. Soak the gelatine. Strain apples with the help of a “flotten Lotte”.

Mix in the gelatine, stir in the rum and place the mixture in the refrigerator for a few minutes. Whip the cream until slightly stiff and fold into the mixture.

Pour the baked apple mousse into ramekins and place in the freezer until firm.

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