Apple Mousse & Almond Butter

(Adapted from Alain Coumont’s Communal Table)

Fills 4 small bowls or glasses

Apple compote

Almond nut butter


Lemon juice

1 cinnamon stick or a sprinkle of ground cinnamon

For the compote, core and peel 4 – 5 apples (about 600g), and then slice them finely.
Add them to a solid pan with 3 tablespoons of water and the cinnamon, and put a tightly fitting lid on. Cook over a gentle heat for about 15 minutes until they have softened and become fluffy.
Fork them up a bit, remove the cinnamon stick, and process/blend the apples along with the almond butter, honey and lemon juice.
Try 1 heaped teaspoon of the honey and 2 of the butter did the trick, along with a spritz of lemon, but much depends on the sweetness of your apples, and your own personal taste.

Divide out into the bowls or glasses and refrigerate for 6 hours.

You can use ready made almond butter, or use Melissa’s Almond Butter recipe.

Garnish with a few toasted slivered almonds and a dob of coconut cream.

I haven’t tried this so would love to know how it goes!!

3 thoughts on “Apple Mousse & Almond Butter

  1. Hi Sarah,

    thank you for your awesome food blog. I enjoy reading some of the recipes so i felt to share some of my own:

    Bokchoy Breakfast (or any other time of the day)

    gently stirfry paksoy (bokchoy) with some lemongrass and chili. I use powder for both. If you feel to you can add a few drops of tamari. Then add a generous amount of fresh bean sprouts and stir fry till tender. I usually start a stirfry with a little oil and when it tends to need more oil i use a splash of water instead. Serve with a fried egg on top and sprinkle with plenty of nori flakes. Where i live we dont have nori flakes so i place a nori sheet underneath the veggies and place the fried egg on top.

    Nori on a roll

    I love making nori rolls as they are easy to take with me when i travel or for lunch to work. I fry thin omelets from eggs with some spieces ( such as tumeric, wasabi, black pepper, chili, italian herbs or fresh herbs. YOu can also add a little garlic powder) and cut those in half. Place the half (cooled down) omelet on the nori sheet. Then on the middle of the omlet place your filling. Your filling can be whatever you like: salad, avocado, greens like watercress, sprouts, smoked salmon, tuna etc. I have even filled them with left over stir fried vegetables. Make sure not to over fill them as they will tear and also watch that your filling is not wet (moist is still ok i find). Gently roll to a close and wet the end of the nori sheet so it will stick. You can cut them in half or in 4 pieces. You can be super creative in combinations with this. I once cooked some fresh salmon with lots of wasabi powder into the omelet and then filled it with a watercress salad mix and avocado.

    with love, Carolien

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