Caramel Apple Mascarpone Vanilla Mousse Cakes are a delightful treat that merge the rich sweetness of caramel with the fresh flavor of apples and the creamy texture of mascarpone. These little cakes are perfect for special occasions or a sweet weekend indulgence. With every bite, you’ll experience layers of flavor that evoke the warmth of home-baked desserts and the elegance of a gourmet treat.
Gather Your Caramel Apple Mascarpone Vanilla Mousse Cakes Ingredients
To bring this delicious dessert to life, gather the following ingredients:
For the Apple Ragout:
- 125 g / 1 cup apple cubes
- 25 g / 2 tablespoons brown sugar
- 1 pinch of cinnamon
For the Caramel:
- 85 g / 1/3 cup and 1 tablespoon granulated sugar
- 45 g / 3 tablespoons heavy cream
- 55 g / 3 tablespoons salted butter
For the Vanilla Mascarpone Mousse:
- 15 g egg yolk (1 medium egg yolk)
- 15 g / 1 tablespoon granulated sugar
- 85 g / 3 tablespoons mascarpone cheese
- 5 cm / 2 inch piece of vanilla pod
- 2.25 g / 1 1/2 sheets gelatin, soaked
- 135 g / 1/2 cup and 1 tablespoon heavy cream
For the Sable Breton Base:
- 75 g / 5 1/2 tablespoons unsalted butter, soft
- 75 g / 6 tablespoons granulated sugar
- 30 g egg yolks (about 2 medium egg yolks)
- 100 g / 1 cup pastry flour
- 2 g / 1/2 teaspoon baking powder
- 1 pinch of salt
- 2.5 g / 1 teaspoon speculoos spice mix
- 20 g / 1/4 cup almond flakes
For the Caramel Glaze:
- 125 g / 1/2 cup and 2 tablespoons granulated sugar
- 125 g / 1/2 cup and 1 tablespoon heavy cream
- 5 g / 3 sheets gelatin, soaked
Step-by-Step Recipe for Caramel Apple Mascarpone Vanilla Mousse Cakes
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Prepare the Apple Ragout: In a small saucepan, combine the apple cubes, brown sugar, and cinnamon. Simmer on medium heat for 2-3 minutes, until the sugar melts and coats the apples. Pour the mixture into molds and freeze for 2 hours.
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Make the Caramel: In another saucepan, melt 85 g of granulated sugar over medium-high heat. Once the sugar is fully melted and golden, gradually add the heated heavy cream, stirring constantly until smooth. Let it cool slightly, then pour it over the frozen apple pieces. Freeze for an additional hour.
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Create the Vanilla Mascarpone Mousse: In a bowl, heat the egg yolk with 15 g of sugar over a double boiler until it’s hot. Remove from heat and gently mix in the mascarpone and the seeds scraped from the vanilla pod. Incorporate the dissolved gelatin and the whipped cream until fully combined. Pour the mousse into hemisphere molds with the frozen apple cores pressed into the middle. Freeze for at least 4 hours.
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Prepare the Sable Breton: To make the base, cream together the softened unsalted butter and sugar in a bowl. Beat in the egg yolks. Gradually mix in the pastry flour, baking powder, salt, and speculoos spice. Bake the mixture at 175°C (350°F) for 17-20 minutes. While still warm, cut out circles to form your cake bases, and then cool them completely.
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Make the Caramel Glaze: In a saucepan, melt 125 g of granulated sugar until golden. Carefully stir in the heavy cream until the mixture is smooth, then add the soaked gelatin. Allow to cool until lukewarm.
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Assemble the Cakes: Carefully unmold the frozen mousse cakes and place them on top of the sable breton bases. Pour the caramel glaze over each cake, ensuring they are fully covered. Allow the cakes to defrost in the fridge before serving.
The Best Way to Serve It
Serving these delightful Caramel Apple Mascarpone Vanilla Mousse Cakes is all about presentation! Place each mousse cake on a dessert plate and consider garnishing with a sprinkle of almond flakes for a nice crunch and an extra touch of elegance. A drizzle of additional caramel or a dollop of whipped cream can elevate the appearance and enhance the flavor. Pair with a cup of hot coffee or a glass of sweet tea to round out the dessert experience.
Recipe Tips & Variations
- Fruit Variations: For a twist, try using pear cubes instead of apples for a different fruity flavor.
- Nut Alternatives: If you’re allergic to almonds, you can leave out the flakes or replace them with crushed digestive biscuits for a different texture.
- Spice it Up: Add a pinch of nutmeg or cardamom to the sable breton for a spiced flavor profile that adds warmth to your dessert.
Caramel Apple Mascarpone Vanilla Mousse Cakes: Frequently Asked Questions
Q: Can I make these cakes in advance?
A: Absolutely! These mousse cakes can be made a day ahead of time. Just keep them frozen until you’re ready to serve, and let them defrost in the fridge.
Q: Is there a substitute for mascarpone cheese?
A: If you can’t find mascarpone, a mix of cream cheese and heavy cream can mimic its creamy texture.
Q: How long do these cakes last in the fridge?
A: Once defrosted, you should enjoy them within 2-3 days for the best taste and texture.
There you have it! With their luscious layers and fancy flair, these Caramel Apple Mascarpone Vanilla Mousse Cakes are sure to impress. Give them a try, and treat yourself to a sweet adventure in every bite!