Apricot Mousse Recipes

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DRIED APRICOT MOUSSE



Dried Apricot Mousse image

Provided by Moira Hodgson

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound dried apricots
1 cup dry white wine
2 apples, peeled, cored and sliced
Juice 1/2 lemon
1/2 to 2/3 cup sugar (or to taste)
3 large egg whites
2 tablespoons toasted almonds

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.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 2 grams, Carbohydrate 81 grams, Fat 2 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 70 grams

APRICOT MOUSSE



Apricot Mousse image

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

1/2 cup dried apricot
2 tablespoons honey
1/2 cup cottage cheese (non or low fat works fine)
1/2 cup nonfat plain yogurt
1/2 packet unflavored gelatin

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

APRICOT MOUSSE



Apricot Mousse image

Provided by Marian Burros

Categories     dessert

Time 3h30m

Yield 6 - 8 servings

Number Of Ingredients 13

1 envelope unflavored gelatin
2 cups dried apricots
4 tablespoons sugar
1/2 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 teaspoons finely grated orange zest
1/2 cup fromage blanc
2 tablespoons Grand Marnier
Pinch of salt
3 egg whites
1/2 cup heavy cream
2 tablespoons heavy cream, whipped (optional)
1/3 cup plain nonfat yogurt (optional)

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

YOGURT MOUSSE WITH APRICOT SAUCE



Yogurt Mousse with Apricot Sauce image

Categories     Milk/Cream     Dessert     Quick & Easy     Yogurt     Apricot     Vanilla     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

For mousse
1 1/2 teaspoons unflavored gelatin (from 1 envelope)
1 cup whole milk
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1 (4- by 1-inch) strip fresh lemon zest
1 (32-oz) container well-stirred whole-milk yogurt
3/4 cup chilled heavy cream
For sauce
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1/4 cup water
1 lb fresh apricots, quartered and pitted
1 teaspoon fresh lemon juice, or to taste

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.

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Top Asked Questions

How do you make apricot mousse with gelatin?
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.
How do you make apricot cream for dessert?
In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved. Refrigerate mixture for about 30 minutes. Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
How to make fresh apricots in a food processor?
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.
What to do with apricots in a biscuit?
Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread A star rating of 5 out of 5. Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

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