Apple-Sage Mousse

• 4 medium Granny Smith apples, peeled, cored and thinly sliced
• 1/2 cup apple cider
• 3 1/2 teaspoons chopped fresh sage
• 3 tablespoons sugar
• 1 teaspoon gelatin
• 1/4 cup cold water
• 1 teaspoon fresh lemon juice
• 2 teaspoons Calvados brandy
• 1 teaspoon minced lemon peel (yellow part only)
• 1 cup heavy cream
• 1/2 lemon

1. Place the apples and cider in a medium-size, nonreactive saucepan over low-medium heat.
2. Cook, stirring occasionally, until the apples are soft, about 20 minutes.
3. Place in a food processor and puree until smooth.
4. Press the mixture through a medium-mesh sieve and place in a saucepan.
5. Stir in the sage and sugar.
6. Set aside.
7. Sprinkle the gelatin over the water and let soften without stirring for 2 minutes.
8. Stir into the apple mixture.
9. Cook over medium heat, stirring, just until the gelatin is dissolved.
10. Refrigerate until cold but not set.
11. Stir in the lemon juice, Calvados and lemon peel.
12. Whip the cream until it holds firm peaks.
13. Stir 1/3 of the whipped cream into the apple mixture.
14. Fold in the remaining cream.
15. Divide among 4 wide-mouth wine glasses or dessert dishes.
16. Refrigerate until ready to serve.
17. Use a vegetable peeler to remove the peel in long strips from half the lemon.
18. Scrape off any white pith.
19. Cut the strips into fine julienne.
20. Cross 2 or 3 lemon strips on top of each dish before serving.

apples, apple cider, fresh sage, sugar, gelatin, cold water, lemon juice, calvados brandy, lemon peel, heavy cream, lemon

Taken from cooking.nytimes.com/recipes/1089 (may not work)