ムース（りんごムース）｜coris cookingさんのレシピ書き起こし

Chop the white chocolate (for cookie dough) with a knife.
Place the cookies in a bowl and crush them into small pieces.
Melt the white chocolate (for cookie dough), add to the cookies and mix with a spatula.

Put fresh cream in a bowl, beat with a hand mixer while pouring over ice water (not listed in ingredients), and put it in the refrigerator.
Mix (A) in another bowl and place in the refrigerator for 10 minutes to soften.
Finely chop the white chocolate (for the mousse).
Wash the apples (for the mousse), remove the seeds, and cut them into small pieces.
Put apples (for mousse) and 50ml of water (not listed) in a juicer, mix, and put in a pot.
Bring the pot to a boil over medium heat, then lower the heat to remove the scum and bring to a simmer.
Turn off the heat, add the softened (A), and mix with a rubber spatula for 50 seconds.
Add the chopped white chocolate (for the mousse) and stir to melt.
Mix and cool over ice water (not listed).
Whip the whipped cream again until stiff peaks form, then add a scoop to the pot and mix.
Add the mousse batter to the remaining cream and mix with a rubber spatula.

Pour 2 into the mold in two batches, leveling each time.
Put 1 on the whole thing.
Sprinkle with cinnamon powder, cover with plastic wrap, and place in the refrigerator for at least 3 hours to chill and solidify.

りんご(コンポート用)を3mm幅に切る。
ボウルにりんご(コンポート用)と(B)を入れ、ラップを被せて500Wの電子レンジで1分30秒加熱する。
冷蔵庫で冷やす。

ムースを型から取り出す。
りんごのコンポートを乗せて完成。