Apple crumble with pumpkin mousse and whipped cream with Éphémère Apple





Pumpkin mousse

• 1 sachet of neutral gelatine

• ½ cup of 3.25% milk

• ½ cup of Éphémère Pomme

• ¼ cup of brown sugar

• 2 medium eggs

• 375 ml of canned, smooth pumpkin puree (or 1 cup of fresh puree)

• 1 pinch of cinnamon

• 1 pinch of nutmeg


Apple crumble

• 3 green apples, peeled and diced

• 125 g of room temperature unsalted butter

• 4 cups of Éphémère Pomme

• ⅔ cup of flour

• ⅔ cup of brown sugar

• 1 pinch of cinnamon

• 1 pinch of nutmeg


Whipped cream

• 150 ml of 35% whipping cream

• 1 lug of Éphémère Pomme

A participation of

Pascal Bisson



Pumpkin mousse

• Start by separating the egg yolks from the whites.

• In a saucepan, combine the milk and gelatine, heating over medium heat for a few minutes. Add the egg yolks and all other ingredients, whisking continuously until smooth and creamy, then remove from the heat.

• Whisk the egg whites in a food processor (or by hand) until foamy then add to the mixture.


Apple crumble

• Arrange the diced apples in an ovenproof baking dish. Mix together all the other ingredients with your hands in a large bowl. Add the mixture to the apples and bake at 180°C (350°F) for around 20 minutes.


Whipped cream

• Pour the cream into a bowl and add a generous splash of beer (to taste). Whisk with an electric mixer until you get the desired texture and serve.

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