We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Organic Bonita apple mousse

A sweet and creamy temptation by the spoonful

An explosion of freshness and sweetness envelops every spoonful of this delicious Bonita apple mousse. With natural ingredients and simple preparation, this recipe brings an irresistible dessert to the table, combining the authentic taste of apples with the creaminess of whipped cream. Ideal for concluding a special dinner or for indulging yourself at any time of the day.
45 min.


for 4 persons

for the mousse
600 g organic Bonita apples 
50 ml lemon juice
45 g sugar
½ vanilla pod (seeds)
6 g gelatin leaves (3 leaves)
225 g fresh liquid cream

1 organic Bonita apple
8 mint leaves
2-3 tbsp. lemon juice
Print recipe


For the mousse
For the organic Bonita apple mousse wash the apples, remove the core and cut them into cubes without peeling them. Put the apple cubes into a saucepan and add lemon juice, sugar and the seeds of half a vanilla pod. Stir and put on the heat. Cook over medium-high heat with the lid on for approx. 12 minutes until the apples are soft, stirring occasionally. Soak the gelatine leaves in cold water in the meantime.
When cooked, remove the apples from the heat and puree them with a hand blender. Add the squeezed gelatin sheets and stir until dissolved. Put the saucepan in the fridge for approx. 30 minutes until the mixture begins to gel. In the meantime, whip the cream and place it in the fridge. Stir the apple and gelatin mixture as soon as it starts to gel. Then pour it into the bowl with the whipped cream and gently fold in from bottom to top. Cover with cling film and put in the fridge for at least 2 hours.
Wash the last organic Bonita apple, remove the core and cut it into very small cubes of approx. 5 x 5 mm. Place in a small bowl. Wash the mint leaves and cut them into strips. Add them to the apple cubes together with the lemon juice and stir. Put approx. 2 tablespoons of apple cubes on the bottom of the glasses or bowls. Add the Bonita apple mousse. Garnish with some more apple cubes and mint leaves and serve.
For an even more velvety mousse, you can sieve the apple puree before adding the gelatin sheets to remove any pieces of peel.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!