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Apricot Mousse     CD  DP   60mins plus chilling

Serve 4     Cold  Fruit  Dessert   Eggless



200g/8oz Dried Apricots or

350g/12oz very ripe Fresh Apricots

100g/4oz Granulated Sugar

4 tbsp Gelatine

300ml/10 fl.oz. Double Cream

25g/1oz Caster Sugar

Walnut halves to decorate




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 chilled.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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