APRICOT MOUSSE

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.

YOGURT MOUSSE WITH APRICOT SAUCE

Steps:

• Make mousse:
• Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
• Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
• Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
• Make sauce while mousse chills:
• Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

DRIED APRICOT MOUSSE

Steps:

• Simmer the apricots in the wine with the apples, lemon juice and sugar, covered, for 15 to 20 minutes or until soft. Cool and puree in a food processor.
• Meanwhile, beat the egg whites until they are in stiff peaks. Using a whisk, fold them into the apricot puree.
• Spoon the mousse into eight wine glasses or individual bowls. Chill for one to two hours. Just before serving, sprinkle with almonds.

PUMPKIN MOUSSE TRIFLE WITH CRANBERRIES AND APRICOT-ORANGE SAUCE

Steps:

• For streusel: Preheat oven to 325°F. Line a sheet pan with foil; set aside. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. For orange sauce: Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth. For pumpkin mousse: Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture. To serve: Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.

FROZEN APRICOT MOUSSE

Steps:

• Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
• Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.

APRICOT MOUSSE FILLING

Steps:

• Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
• Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
• Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute.
• Cook over low heat 10 minutes, stirring until gelatin dissolves.
• Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended.
• Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
• Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl.
• Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl).
• Beat egg white mixture at medium speed of a mixer 7 minutes.
• Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form.
• Remove bowl from simmering water; beat in vanilla.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.

APRICOT MOUSSE

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!

APRICOT CREAM MOUSSE

Steps:

• Line a loaf tine with cling wrap.
• combine condensed milk and lemon juice.
• Add apricot puree and lightly fold in the whipped cream.
• Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.
• Repeat twice more ending with ladyfingers.
• chill for at least 12hrs before serving .
• Turn out and decorate with cream,mint leaves and apricot halves.

ORANGE AND APRICOT MOUSSE

Steps:

• Finely grate the rind from half of one orange using a fine grater.
• Cut all the oranges in haf and squeeze out the juice.
• Put all the oranges in half and squeeze out the juice.
• Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside.
• Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
• Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
• Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.
• Whisk the egg whites until they form soft peaks.
• Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
• Divide the fruit mousse evenly into serving glasses and chill until completely set.

APRICOT MOUSSE

Steps:

• Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
• Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
• In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
• Spoon the batter into eight wine glasses or glass bowls.
• Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.

JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)

Steps:

• Drain the apricots, puree them and put into a 1 quart measure.
• Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
• With a mixer beat the sugar and lemon juice into the puree.
• Beat until the sugar is disolved.
• Whip the egg whites and add the almond extract.
• If not using an ice cream maker:.
• Cover with plastic wrap and place in the freezer.
• Two or three times during the freezing take out and whip to break up the ice crystals.
• Let the mousse soften for half an hour in the refrigerator before serving.

APRICOT MOUSSE

Steps:

• Place the apricots in a saucepan with the orange juice and heat gently until boiling. Cover and simmer gently for 3 minutes.
• Cool slightly and then place in a blender or food processor and process until smooth.
• Stir in the yogurt.
• Whisk the egg whites until stiff enough to hold soft peaks and then fold in the apricot mixture.
• Spoon into 4 serving glasses or a large serving dish. Chill before serving.

APRICOT MOUSSE RECIPE

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.