Apple mousse with grape and fig compote

Ingredients for 4 servings:

• 450 g apples
• 50 ml water
• 80 g sugar
• 150 g sour cream
• 200 g whipped cream
• 6 sheets of gelatin
• 1 dashes lemon juice
• 60 g red grapes
• 60 g grapes, light
• 6 figs, dried
• 60 ml water
• 3 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 30 minutes

Wash and peel the apples (peel them if you like). Cook the apples with the water and a little lemon juice, then puree. Soak the gelatin in cold water, then squeeze out the excess water and melt it in the microwave. Add a spoonful of apple puree, stir, and then add the gelatin to the apple puree. Mix the sour cream with the sugar, whip the heavy cream, and stir both into the slightly cooled apple puree. The mousse can be poured straight into molds, a bowl, or dessert rings and needs 4-6 hours to set. For the compote, wash the grapes and remove the vines. Chop the figs. Cook both with the sugar and water for several minutes until the desired firmness is reached. Allow to cool. Serve the mousse on plates and serve with the compote.