FROZEN APRICOT MOUSSE
Provided by Barbara Kafka
Categories dessert, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 60 milligrams, Sugar 33 grams
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