Buttermilk Mousse with Caramel Apples

Soak the gelatin sheets in cold water to soften. Squeeze the lemon half.

Combine the buttermilk with sugar and half of lemon juice mix and warm slightly over low heat. Squeeze the gelatin sheets well, add to the buttermilk, and continue to heat until dissolved. Pour into a bowl set over an ice bath and stir until the mixture starts to gel.

Whip the heavy cream to firm peaks. Once the buttermilk starts to gel, fold in the whipped cream. Pour the mousse into a bowl and chill for 3 to 4 hours in the refrigerator.

Meanwhile, peel the apples, cut into quarters, remove cores and stems, cut into wedges. Toss the apples with the remaining lemon juice.

In a sauté pan, heat the butter. Add the apples and sauté until golden on all sides. Sprinkle with brown sugar and continue to cook until the sugar caramelizes. Deglaze with apple juice and simmer briefly.