Apple mousse

Peel the apples and cut them into small pieces, then place them in a large pot along with Bio Vanilla Soya Drink and cinnamon. Boil on a very low heat for about 20 minutes. Initially a foam will form, then the liquid will begin to evaporate and thicken. When the liquid has evaporated and the apples have disintegrated, remove the cinnamon and blend with a plunge blender, trying to get air into the mixture, until you get a smooth, soft mousse. Leave to cool completely and, in the meantime, lightly toast the pistachios in the oven at 150°C for 8/10 minutes and chop them up with a knife. Serve the mousse in glasses or individual cups, adding pistachios and apple slices.