Curried Apples with Coconut Curry Mousse (Beta)

Motive
I've been trying to think of a fun way to incorporate curry into dessert for a while now.  I know that curry pairs well with sweet things, I just couldn't think of the right angle to approach the dish from.  

Right after Christmas I tried some coconut curry cashews.  They were horrible.  I thought they tasted like play-doh.  I spit them out and tried my best to forget them.

Finally, a couple of weeks later the two neurons ran into each other and realized that while those cashews were awful, the coconut and curry flavor pairing might be just what I need to make my dessert.  This is my first attempt at this savory/sweet dessert.  Beta 1.0 if you will.

Special Equipment:
iSi Whipper

Ingredients
For the mousse:
1/2 cup Coconut Milk
2 tsp Curry Powder
1/2 tsp Coconut Extract
3 tbsp Powdered Sugar
~1/2 cup Heavy Cream

For the candied pecans:
Handful of Pecans
1/2 tsp Curry Powder
1 tbsp Brown Sugar
1/2 tbsp Butter
1 tbsp Corn Syrup

For the curried apples:
1 tbsp Butter
2 Apples, peeled and sliced
1 1/2 tbsp Crystallized Ginger
2 tbsp Brown Sugar
2 tsp Curry Powder
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/8 tsp Ground Nutmeg

Mise en Place
The mousse needs to be made a head of time so it has time to chill.  Fill a glass measuring cup with coconut milk and nuke it for ~30 seconds to get a bit of warmth in it.  Add all the dry ingredients and whisk it together.  Add cream until the measuring cup reads 1 cup of volume.  Whisk contents then strain through a fine mesh  sieve into the iSi whipper and refrigerate for at least 2 hours.

The candied pecans can be made a head of time.  Toast pecans in a small skillet.  When you smell toasted pecan add the butter to the pan.  Once the butter melts add corn syrup, curry powder, and brown sugar.  Mix until the pecans are well coated with the sugar then remove from heat and let cool.  Stir nuts occasionally so they do not clump together.

Method
Peel apples.  Core and slice as if preparing apples for an apple pie filling.  Place a skillet over medium heat.  Melt butter and add sliced apples and crystallized ginger.  Cook until apples are softened, about 5 minutes.  Add the rest of the ingredients and continue to cook and stir until everything is well incorporated.

Place apple mixture in a small bowl.  Top with coconut curry mousse from the iSi whipper and garnish with candied pecans.

Verdict
The coconut curry mousse's texture was very light, more like whipped cream.  The flavor profile was spot on though.  I'll be making that again.

The apple mixture should of been more complex.  I think the ginger and cloves dominated it.  Next time I need to hold back on the spices a bit.

The candied pecans didn't taste very curry.  I need to bump of the spices in them.

Overall the dessert has an interesting mix of textures and temperatures.  I think it was a good first attempt.