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Place the chopped apples in a pot and add the water. Cover the pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes, or until the apples are very soft.

Carefully remove the pot from the heat. Using an immersion blender, blend the cooked apples and water directly in the pot until a smooth purée is formed. Alternatively, transfer the mixture to a regular blender and blend until smooth, then return to the pot.

Pour the warm apple purée into a large mixing bowl. Add the gelatin to the purée.

Using a stand mixer with a whisk attachment (or a hand mixer), whip the apple and gelatin mixture on high speed for 5-7 minutes, or until it becomes a light, airy, and fluffy mousse-like consistency.

Line a glass dish (approximately 8x8 inches or similar) with plastic wrap, ensuring there is enough overhang on all sides to cover the top of the dessert later.

Pour the whipped apple mixture into the prepared dish and spread it evenly with a spatula.

Cover the dish with the remaining plastic wrap overhang, pressing it gently onto the surface of the dessert to prevent a skin from forming.

Refrigerate the dessert overnight (at least 8 hours) to allow it to set completely and achieve its jiggly texture.

Once set, remove the dish from the refrigerator. Uncover the plastic wrap. Invert the dessert onto a cutting board. Gently peel away and remove the plastic wrap.

Cut the apple dessert into desired square or rectangular pieces and serve.


Place the chopped apples in a pot and add the water. Cover the pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes, or until the apples are very soft.

Carefully remove the pot from the heat. Using an immersion blender, blend the cooked apples and water directly in the pot until a smooth purée is formed. Alternatively, transfer the mixture to a regular blender and blend until smooth, then return to the pot.

Pour the warm apple purée into a large mixing bowl. Add the gelatin to the purée.

Using a stand mixer with a whisk attachment (or a hand mixer), whip the apple and gelatin mixture on high speed for 5-7 minutes, or until it becomes a light, airy, and fluffy mousse-like consistency.

Line a glass dish (approximately 8x8 inches or similar) with plastic wrap, ensuring there is enough overhang on all sides to cover the top of the dessert later.

Pour the whipped apple mixture into the prepared dish and spread it evenly with a spatula.

Cover the dish with the remaining plastic wrap overhang, pressing it gently onto the surface of the dessert to prevent a skin from forming.

Refrigerate the dessert overnight (at least 8 hours) to allow it to set completely and achieve its jiggly texture.

Once set, remove the dish from the refrigerator. Uncover the plastic wrap. Invert the dessert onto a cutting board. Gently peel away and remove the plastic wrap.

Cut the apple dessert into desired square or rectangular pieces and serve.
