Apricot mousse recipe
24th August 2015
APRICOT MOUSSE RECIPE
This dessert recipe is very special to me as it is from one of my mum’s old cook books and it also gave me inspiration many years ago for my gluten free breakfast pots that I sold in deli's across London in 2012. I have revamped the recipe and given it a slightly healthier twist by using unsulphured dried apricots and no extra sugar.
The toppings in this recipe should also suit both parent’s and children's tastes. Just to be aware, that like all traditional mousse recipes, it does contain raw egg.
The toppings in this recipe should also suit both parent’s and children's tastes. Just to be aware, that like all traditional mousse recipes, it does contain raw egg.
Ingredients:
250g dried unsulphured apricots, soaked
300g natural yoghurt
Drop of vanilla extract
2 egg whites whipped
Toppings (pick 'n choose):
Handful of pistachio nuts crushed
A digestive/gluten free biscuit crushed
Grated dark or milk chocolate
Method:
Place the apricots in a medium sized bowl and pour over just enough water to cover. Leave overnight to soak.
When apricots are soft, drain water - leaving a spoonful of water at the bottom of the bowl. Using a blender whizz the fruit to a smooth pulp. Add the vanilla. Combine well.
In a separate bowl whisk the egg whites until stiff. Fold in the apricot mixture and spoon into ramekins. Place in the fridge for at least 2 hours. When ready to serve sprinkle over your choice of topping.
Any leftovers can be kept in the fridge for up to two days.
Total time (prep and cooking): 12 hour soaking plus 10 minutes prep.
Suitable for: 12 years plus, gluten free, vegetarians.
Other meal ideas: Try as an alternative to fruit puree on your bowl of cereal for breakfast.
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