Caramelised Apple Mousse and Bento

I realise that this dessert looks somewhat like scrambled eggs, but don’t you think the apple cut into the shape of rabbit’s ears somehow instantly transforms it into something exciting and/or appetising? No? Well, Japanese kids are either cruelly tricked by aesthetics or extremely pampered depending on your view, in the bento department.

Women’s lib didn’t really catch on in Japan to the degree we’re used to in the west (yes, I’m aware there’s still a long way to go with regards to political and pay parity but let’s talk generally for the sake of argument) and mothers are often judged, especially by other mothers, on their ability to provide the most artistic bento for their kids.

Now, don’t get me wrong, I think beautiful bento are awesome, worth every painstaking minute if making food is your thing but if you hate doing it, it doesn’t matter – you kinda still have to do it for the sake of form. I used to teach kindergartners a few mornings a week in Tokyo and without fail, at lunch time they would produce a wee lunchbox bag containing a matching lunchbox and little-finger sized chopsticks and spoons. Opened up, they were practically little worlds – full of love and care to be sure, but I always wondered how many were done begrudgingly.

Anyway, rabbit’s ear shaped apple slices are one of the more basic techniques for prettying up a bento. My other favourite is wiener tako; small sausages fashioned into an octopus shape. While these look pretty, I’m not sure they make cold rice taste warm again.

Fortunately, caramelised apple mousse is ugly on the outside but pretty on the inside – it tastes like caramelly, apply clouds. The tartness of the green apples is a little surprise on your tongue after the puff of mousse slides down your throat. A little anti-bento with love from me to you.

What’s your favourite ugly but yummy food?

Caramelised Apple Mousse

Depending on the size of your ramekins, this should make about 8-10 servings.

First peel, core and slice 500 grams of tart green apples, like Granny Smith, into thin wedges.

60 grams (1/4 cup) caster sugar

50 grams (3 1/2 tablespoons) butter

2 tablespoons cream

Melt the sugar in a small, clean saucepan without stirring over medium low heat (if it has any flecks it can cause the caramel to crystallise) until the grains are dissolved. Turn heat up to medium and caramelise. If it looks browner in some places than others, you can gently swirl the pot.

Add the butter and allow to melt, stirring.

Add the cream and stir – it might seize for a minute but it will dissolve.

Add the apple wedges and cook for about 10-15 minutes or until caramelised and tender.

Meanwhile:

Separate 2 fresh, preferably organic eggs (I’m not just being anal, they won’t be cooked so it’s important they’re of the best quality) and whip the whites in a perfectly clean bowl until they form soft peaks (if the bowl or mixer is dirty they won’t whip properly).

Whip 150 ml cream until it holds firm peaks.

With an immersion blender or in a food processor, whizz the apples until smooth and beat in the egg yolks.

Fold in a third of the egg whites to loosen the mixture first, then gently fold in the rest. Fold in the cream.

Spoon into ramekins and chill.

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Tagged as: apple, caramel, mousse, recipe