Iced Apricot and Orange Mousse
|Dried apricots||1 Pound, soaked overnight and drained|
|Eggs||4 , separated|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Grated orange rind||1|
|Orange liqueur||1⁄4 Cup (4 tbs) (Such As Cointreau)|
Puree the apricots in a blender or food processor.
Put the egg yolks into a bowl and beat, adding the sugar gradually.
Continue beating until the mixture is thick, pale and mousse-like.
Fold in the apricot puree.
Whip the cream, adding the grated orange rind and liqueur.
Beat the egg whites until stiff.
Fold the whipped cream into the apricot mixture.
Lastly, using a large metal spoon, fold in the egg whites gently but thoroughly.
Spoon the mousse into a freezerproof container or serving dish and freeze until firm.
Transfer the mousse to the refrigerator just before serving the first course, to allow the dessert to soften.
Serving size: Complete recipe
Calories 3189 Calories from Fat 1176
% Daily Value*
Total Fat 133 g205.3%
Saturated Fat 75.5 g377.3%
Trans Fat 0 g
Cholesterol 1256.9 mg419%
Sodium 445.8 mg18.6%
Total Carbohydrates 467 g155.6%
Dietary Fiber 35.2 g141%
Sugars 411.6 g
Protein 47 g94.1%
Vitamin A 436.3% Vitamin C 55.9%
Calcium 58.5% Iron 89.1%
*Based on a 2000 Calorie diet