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.

Step 1: Ingredients

  • 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

Step 2: Create a Simple Syrup

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.

Step 3: Remove & Cool

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

Step 4: Whip the Cream

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.


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.

Step 5: Add the Syrup

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

Step 6: Refrigerate

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

Step 7: Serve and Enjoy!

<p>I want this in a pie, drizzled with caramel! Nom! Great job!</p>
<p>Thank you! I did use it in a pie, but instead of caramel, I topped it with a candied apple slice. It was tasty! </p>
<p>Ohh that looks tasty! Do you need to freeze it? Or will if form up enough if you just chill it overnight?</p>
<p>It won't firm up enough unless if you freeze it. But if you freeze it, take it out of the freezer to soften just a bit. Otherwise, it can be a bit tricky to cut!</p>
<p>Yeah, that's why I prefer non-frozen pies. Thanks though!</p>
<p>That looks delicious. Thanks for sharing.</p>
Thank you! I'm glad you liked it!

About This Instructable




Bio: I want to stir things up in the kitchen and get creative with what I cook. I'm not a professional, just a college student ... More »
More by StirItUpppp:Cranberry Apple Salad Dressing 3-Ingredient Pancake Balls Dorm Room Orange Chicken 
Add instructable to: