Apricot Mousse Recipes

APRICOT MOUSSE

Steps:

• Clean the apricots and cut them in halves. Arrange them in a baking dish, sprinkle them with sugar, wrap them with baking paper and put them in a preheated 360°F (180 °C) oven for 10-15 minutes. When ready, puree them.
• Mix the gelatin with water and leave it for 15 minutes to swell. Then add the alcohol to it and dissolve it in a water bath. Add the gelatin to the fruit puree and mix. Allow the mixture to tighten in the refrigerator. Beat the egg white into snow and add in the vanilla sugar. Beat the cream with sugar as well.
• Add the egg white and cream carefully to the fruit mixture and stir. Distribute the mousse into dessert bowls and let them sit for 3 hours in a refrigerator, before serving.

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.

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.

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 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.

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.

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.

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.