Make and share this Apricot Mousse recipe from Food.com.
Provided by Bekah
Categories Gelatin
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put apricots in bowl and cover with boiling water.
- Set aside for 1 hour to soften.
- Place drained apricots in blender, add honey and blend until smooth.
- In a small saucepan, dissolve gelatin in 2 tbls of water.
- Place on low heat and stir until all gelatin is dissolved.
- Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
- (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.
- Refrigerate for 1 hour before serving.
- ENJOY!
Nutrition Facts : Calories 236.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.1, Sodium 267.3, Carbohydrate 43.8, Fiber 2.4, Sugar 39.5, Protein 12.7
Provided by Marian Burros
Categories dessert
Time 3h30m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well.
- In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
- Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside.
- Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree.
- Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
- To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 25 grams
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Apricot cream mousse is a delightful and light dessert, perfect for any time of year. This creamy and sweet dessert is made with apricots, cream, sugar and whipped egg whites. It is an easy-to-make treat that is sure to impress your guests. Apricot cream mousse can be served chilled, garnished with sliced apricots, mint leaves or whipped cream. This dessert can be enjoyed by all ages and is a crowd-pleaser.
Ingredients
Apricot Puree
- 500g apricots, sliced and pitted
- 1/2 cup water
- 1/4 cup granulated sugar
Mousse
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 4 egg whites
- 1/4 tsp cream of tartar
Instructions
Apricot Puree
- In a medium saucepan, combine the sliced apricots, 1/2 cup of water, and 1/4 cup of sugar.
- Cook over medium heat until the apricots are soft and the liquid has thickened, about 15 to 20 minutes.
- Remove from heat and let cool.
- Puree the mixture in a blender until smooth. Set aside.
Mousse
- In a large bowl, whip the heavy cream and sugar until stiff peaks form. Set aside.
- In a mixer bowl, start whipping the egg whites until frothy. Add cream of tartar and continue whipping until stiff peaks form.
- Take 1/3 of the egg whites and gently fold into the whipped cream mixture.
- Add the apricot puree to the whipped cream and gently fold together.
- Take the remaining whipped egg whites and gently fold into the apricot whipped cream mixture until fully combined.
- Divide the mousse into serving dishes and chill for at least 4 hours or overnight.
Variations
Apricot and Almond Cream Mousse
- Substitute 1/2 cup of almond milk for 1/2 cup of heavy cream.
- Add 1/4 cup of finely chopped almonds to the apricot puree.
- Serve chilled and sprinkle with toasted almond slices before serving.
Apricot and Ginger Cream Mousse
- Add 1 tbsp of finely grated ginger to the apricot puree.
- Serve chilled and garnish with a ginger snap cookie before serving.
Conclusion
In conclusion, apricot cream mousse is a light and delicious dessert that is perfect for any occasion. Whether it's for a dinner party or a casual family gathering, this dessert is sure to be a crowd-pleaser. The combination of sweet apricots and fluffy whipped cream is a perfect match. The mousse can be easily customized to suit your taste, making it a versatile dessert that can be enjoyed by all. So, next time you're looking for a dessert that's easy to make and sure to impress, try out this apricot cream mousse recipe!
Apricot cream mousse is a scrumptious dessert that is made with apricots, cream, sugar, and gelatin. It is a light and airy dessert that has a fantastic texture and taste. Making perfect apricot cream mousse requires some skill and knowledge. In this article, we will discuss valuable tips that you need to have in mind when making apricot cream mousse recipes.
Tip 1: Choose Ripe and Fresh Apricots
When making apricot cream mousse, the first thing you should consider is the quality of the apricots you are using. You need to make sure that you choose ripe and fresh apricots that are not overripe, as they will not have a good flavor.
When selecting apricots, look for ones that are bright orange with a soft, but not mushy texture. Avoid any apricots that are hard, green, or unripe. Also, be sure to give the apricots a gentle squeeze to ensure they are not too soft, which could indicate that they are overripe and will not have the right level of tartness and flavor.
Tip 2: Use High-Quality Cream
Another critical factor to consider when making apricot cream mousse is the quality of cream you are using. You want to use high-quality cream as the mousse's texture and flavor greatly depend on it.
Using heavy cream guarantees that your mousse will be light, fluffy, and full-bodied. You should also make sure to whip the cream well to incorporate air into the mixture, resulting in a light and fluffy mousse.
Tip 3: Soak the Gelatin
When making apricot cream mousse, gelatin is an essential ingredient that helps to stabilize the mixture and create that airy and light texture. Before incorporating the gelatin into your mixture, it is essential to first soak it in cold water.
Soak the gelatin sheets or powder for the recommended amount of time on the package, ideally for a minimum of five to ten minutes. Following the recommended soak time is essential as under-soaking or over-soaking the gelatin will either not dissolve correctly or lead to a rubbery texture in your mousse.
Tip 4: Cook the Apricots with Sugar
To make apricot cream mousse, you need to cook the apricots with sugar to create the right balance of tartness and sweetness. Cooking the apricots with sugar releases the fruit's natural sweetness, making the mousse flavorful and delicious.
When cooking with apricots, it is important to use a non-reactive pot, such as stainless steel or enamel, to avoid an off-taste in the mixture. Cook the apricots over medium heat and stir regularly to prevent the fruit from sticking and to ensure it has the correct consistency.
Tip 5: Puree the Apricots
Once the apricots are cooked, you need to puree them to create a smooth and even texture. A food processor or blender works best for this task. Be sure to cool the apricots down to room temperature before pureeing to avoid melting the gelatin and causing it to lose its effectiveness.
Tip 6: Fold the Cream Into the Apricot Puree
When it comes to combining the apricot puree and whipped cream, it is essential to fold them together carefully. Overmixing can lead to the loss of plenty of the air and fluffiness in your mousse, so you should aim to fold gently until they are combined thoroughly.
Start by adding a small dollop of your whipped cream to the apricot puree and folding it in with a spatula. Continue this process, adding and folding the cream gradually until the mixture is smooth and evenly blended. Be gentle and thorough to ensure the mixture is well combined, but maintain enough of the whipped cream's airiness.
Tip 7: Chill the Mousse Before Serving
After making the apricot cream mousse, it is essential to chill it in the fridge to let it set for several hours or overnight. Chilling the mousse in the fridge ensures the gelatin sets and the mousse takes on a light, airy consistency with a firm texture.
Before serving, consider garnishing your apricot cream mousse with fresh apricot slices, whipped cream or shaved chocolate, or a dusting of powdered sugar to make it more visually appealing. Be sure to serve the mousse chilled and avoid leaving it out at room temperature for too long.
Conclusion
Apricot cream mousse is a delicious and sophisticated dessert that requires careful attention and execution. By utilizing these valuable tips, you can create a yummy, light, and airy dessert that is full of flavor and ideal for any occasion. Remember to choose fresh, ripe apricots, use high-quality cream, soak the gelatin, cook the apricots with sugar, and fold the cream and puree well for an all-round success.
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