For the compote... Peel the skin and remove the seeds from an apple. Cut into 12 pieces and put in a pan.
Add water, white wine (water), granulated sugar and lemon juice, and heat.
When it comes to boil, turn down the heat to low. Cook until the apple's colour changes. (Don't overcook.)
Turn off the heat, and rest the apple in the mixture for a while. It will be like this.
A short time later, puree the apple and the mixture in a blender until smooth. It will be about 280 - 290 g.
For the apple mousse: Dissolve gelatin in water and heat the bowl over hot water.
Add apple juice, yogurt, granulated sugar and the gelatin in the puree.
Put the whipping cream in another bowl, and whisk until firm peaks form.
Add whipped cream into the puree. Cool the bottom of the bowl in cold water and stir until the mixture has thickened.
When it has thickened enough, add diced apple (from 1/8 of an apple) if you like. (Save some for the topping.)
Pour the mixture evenly with a spoon into ramekins. Smooth out the surface and refrigerate.
Put whipped cream and extra apple on top if you like.
Story Behind this Recipe
I received a lot of apples, and I thought apple mouse would be delicious. After trying various recipes, I made this delicious mousse.
I can't have much alcohol, so this recipe has a tiny amount of white wine. You can replace with water instead of white wine if you prefer to omit alcohol. If the puree at Step 4 is less than 280 - 290 g, add apple juice. The diced apple in the mousse is optional.