Apricot Mousse CD DP 60mins plus chilling
Cold Fruit Dessert Eggless
ripe Fresh Apricots
fl.oz. Double Cream
1. If using
dried apricots, soak in water until reconstituted.
2. Set aside
four apricots for decoration. Put the remaining apricots and the granulated
sugar in a pan with a little of the water and bring to the boil. Simmer for
30 minutes, adding more water if necessary to prevent from burning. Remove
from heat and cool.
If using fresh
Apricots, remove the stones and gently poach in 10 tbsp of water and
100g/4oz of granulated sugar for 15 minutes. Cool.
3. When fairly
cool, pass through a sieve or blend in a food processor until smooth.
4. Prepare the
Gelatine according to instructions on the packet and stir into the apricot
purée. Mix well and set aside.
5. Whip the
cream with the caster sugar. Save 4 tbsp for decoration and fold the rest
into the apricot purée.
6. Divide the
mixture between 4 individual glasses or place in a single large bowl.
Decorate with the reserved cream, apricots and nuts. Refrigerate for at least
2 hours to allow the flavours to develop. Serve
Dessert Recipes |
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