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Apricot Mousse

  Dried apricots 6 Ounce
  Boiling water 2 Cup (32 tbs)
  Granulated sugar To Taste
  Envelope of gelatin 1
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Egg whites 5

1. Put the apricots in a pan with a tight-fitting lid. Pour the boiling water over them, cover, and let stand—overnight if possible.
2. Simmer the apricots gently until tender. Press through a sieve or puree in a blender until smooth. Add sugar to taste while still hot.
3. Soften the gelatin by sprinkling it over 1/4 cup of water. Dissolve over low heat and mix thoroughly with the apricot puree. Stir in the lemon juice. Taste for sweetness and add more sugar if necessary. Chill.
4. Whip the cream until soft peaks form. (If the cream is overbeaten, the mousse will be heavy.) Stir the cream into the chilled puree. Chill again; and when it is setting, beat the egg whites until they hold stiff peaks. Fold the beaten egg whites into the apricot mixture and spoon into ramekins or a souffle dish. Cover and refrigerate for at least 3 hours.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1357 Calories from Fat 790

% Daily Value*

Total Fat 90 g138.3%

Saturated Fat 55.3 g276.5%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 419.8 mg17.5%

Total Carbohydrates 127 g42.3%

Dietary Fiber 12.5 g50.2%

Sugars 102.5 g

Protein 27 g54.8%

Vitamin A 193.3% Vitamin C 28.2%

Calcium 27.7% Iron 26.3%

*Based on a 2000 Calorie diet

Apricot Mousse Recipe