Spiced Apple Mousse

In preparation for the holiday season, I wanted to make my own twist on a classic dessert, while also using seasonal flavors. This mousse is filled with the flavor of spiced apple cider, and can be used in drinks, desserts, or frozen into a pie.

• 1 tsp. Cinnamon
• A Pinch of Ground Cloves
• A Pinch of Nutmeg
• 16 oz. Heavy Cream
• 2 tbls. Brown Sugar
• 1/2 c. Sugar
• 1/2 c. Apple Cider

In a small saucepan on medium heat, combine sugar, brown sugar, apple cider, cinnamon, nutmeg, and ground cloves. Stir constantly until the mixture begins to boil.

Once the syrup has begun to boil, remove from heat and set aside to cool.

Pour your heavy cream into a bowl, or stand mixer. On medium speed or by hand, whisk your cream until stiff peaks form, about 7-8 minutes if done with a stand mixer.

Note:

4-5 minutes: "Soft Plop Stage" Trails will form in the cream that don't immediately dissolve when whisking.

6-7 minutes: "Soft Peak Stage" The cream is thicker and will slightly cling to the whisk. Small peaks will form.

7-8 minutes: "Stiff Peak Stage 1" The trails in the cream are stiff, and the peaks will firmly stand when the whisk is removed, as well as stick to the whisk (as in the picture).

8-9 minutes: "Stiff Peak Stage 2" The cream will continue to stiffen, and obtain a grainy texture. Whipping further will create butter.

After the cream has stiffened, gradually fold the cooled syrup into the cream.

Cover the completed mousse with plastic wrap, and refrigerate to set for at least one hour.