Open Nav

Apple Mascarpone Mousse

A decadent mousse made with apple and mascarpone.

Photo of Apple Mascarpone Mousse


3 cups (12 oz.) DOLE® Chef-Ready Cuts Diced Apples, thawed
1 tbsp. butter
1/4 cup caramel sauce
1 pkg. unflavored gelatin
1/4 cup apple juice
1/3 cup + 1 tbsp. sugar, divided
4 oz. mascarpone cheese, softened
1 pint heavy whipping cream, whipped
mint leaves


  1. Combine diced apples, butter and 1 tablespoon sugar in nonstick skillet.  Cook over medium heat, stirring occasionally, until liquid evaporates and apples are cooked through.  Stir in caramel sauce.  Cool to room temperature.
  2. Soften gelatine in apple juice in medium saucepan; heat, stirring to dissolve gelatine.  Stir in 1/3 cup sugar.
  3. Whisk in mascarpone cheese, over low heat, just to melt.  Pour into large bowl and cool slightly.
  4. Fold in whipped cream.  With pastry bag, pipe a small amount mixture into each shot glass.  Top with apple mixture; repeat layering.  Chill.
Fruit pairings tout 2018
Beverage fanbook
PRINTPrinter icon