Recipe: Apricot Mousse

Name: Mousse d'abricots
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: Mousse d'abricots :Pour 500 g d'abricots dénoyautés; (Bergeron bien murs si possible); Sirop; 30 cl d'eau; 150 g sucre; 1 jus de citron; 25 cl de crème liquide(30%); 2feuilles de gélatine trempées a l'eau froide; un peu de Marasquin ou de Grand-Marnier; (s'il n'y a pas d'enfants)

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 15 min

Cook 15 min

Rest 4h

Total 4h30

Ingredients

Apricot Mousse:

For 500 g of pitted apricots
(Bergeron fully ripe if possible)
Syrup
30 cl of water
150 g sugar
1 lemon juice
25 cl of liquid cream (30%)
2 sheets of gelatin soaked in cold water
a little Maraschino or Grand-Marnier
(if there are no children)

Step-by-step directions

1 Bring the water, sugar and alcohol to boil, then at boiling point add your apricots and let cook gently for 10 minutes.

2 Then drain the apricot pulp and strain your juice through a chinois (strainer) then let cool completely.

3 In a large bowl, pour the cold juice (keeping 2 tablespoons aside), and the liquid cream, into the freezer for 8 minutes.

4 In a saucepan, pour the 2 tablespoons of syrup set aside, then over very low heat mix your drained gelatin sheets then when they have melted pour this gelatinous juice into a bowl and let cool in the open air.

5 In a large bowl, blend your apricots then add your cooled gelatin and set aside.

6 Take your cream bowl out of the freezer and whip it into firm whipped cream.

7 Then gradually pour your whipped cream into your apricot pulp by cutting and lifting with a wooden spatula or maryse as you would for a soufflé.
You can mold this lovely mousse into beautiful glasses, small ramekins, a large mold or a lovely bowl and serve after at least 4 hours in the fridge

Chantilly Abricots Mousse