Apple and honey trifles are a perfect dessert for Rosh Hashanah, or anytime in the fall!
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I probably discussed this with you guys before, but based on today’s recipe, I think I need to repeat it. Obviously, as a professional recipe developer, I work ahead of everyone else’s schedules. When you’re thinking about Rosh Hashanah, I’m finishing up with sukkos. When you’re thinking donuts for chanukah, I’m thinking shalach manos for purim. But sometimes, my ideas don’t coincide with the seasons, and I have to hold on to my ideas for a while. Like when it’s april and I suddenly come up with a genius donut recipe ideas. Or when it’s june and the perfect rosh hashanah dessert idea pops into my head.
That’s not an example. That’s what happened with these Apple and Honey Trifles. Ok, I don’t remember the exact date. Maybe it was may. Or july. Whatever. The point is, I had this idea, and held ont0 it for the longest time. And for the last month, I’ve been traveling all over, doing pre-rosh hashanah cooking demos, and I keep showing this recipe. It’s so delicious, so beautiful, and so easy – why wouldn’t people want to learn to make it, right?! (By the way, if you want to bring me to your community for a cooking demo, I’d love to make it happen! Email overtime cook at gmail dot com to discuss. Pre chanukah dates are booking fast!)
Anyway. After showing this at a bunch of demos, and people raving about it every time, I knew it was time to finally share it with you guys, my lovely and loyal blog readers. And finally, here we are. This is going to steal the show on Rosh Hashanah, so get cookin’!
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- 3 apples, peeled and diced
- 2 Tablespoons brown sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon vanilla extract
- 1 cup parve whip, unwhipped
- ½ c powdered sugar
- 1 container (8 ounces) cream cheese or tofutti cream cheese
- ¼ cup honey
- 1 teaspoon vanilla extract or vanilla bean paste
- Graham cracker crumbs, honey cookie or cake crumbs, or any other crumbs for topping
- Combine all ingredients in a small pot. Bring to a boil, then reduce flame and summer for about 10 minutes.
- In the bowl of an electric mixer fitted with a whisk attachment, beat whip until soft peaks form.
- Add powdered sugar and continue to beat until completely stuff. Remove from mixer and set aside. There is no need to wash the mixer before proceeding to the next step.
- Combine cream cheese, honey and vanilla in the bowl of mixer. Beat until smooth and combined.
- In two batches, gently fold the reserved cream into the mixer bowl and stir gently to incorporate.
- Place a small amount of the Apple mixture into the bottom of a small cup or jar. Pipe or spoon honey mousse over it.
- If desired, top with some of the apples and some crumbs.
- Honey mousse freezes beautifully. Apples, however, should not be frozen. To prepare ahead, you can freeze the mousse in a container and assemble fresh. Alternatively, you can pipe honey mousse into cups and freeze, then top with apples just before serving.
Some notes about this recipe:
- You can use the apple mixture to make turnovers or apple wontons. You can also leave it raw and use as the filling for apple pie (add a tablespoon of cornstarch to the mixture).
- The honey mousse is delicious on its own too – you can use it to make traditional mousse cups, layered with cookie or cake crumbs.
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Thanks for stopping by! Good luck on all your yom tov cooking! Come back soon for more amazing recipes and delicious treats! – Miriam