Apricot mousse
Ingredients
- 600 g apricots, halved and stones removed
- 75 g caster sugar
- juice of ½ lemon
- optional: a shot of apricot brandy or apricot liqueur
- ½ sachet powdered gelatin (ca. 5 g)
- 150 g Greek yogurt
- 2 egg whites, whipped
- 200 ml whipping cream, whipped
Method
- In a small saucepan sprinkle gelatin over a little water, set aside to soak. In another saucepan cook prepared apricots, sugar and lemon juice over low heat until very soft. Remove from heat and blend to a smooth puree. Pass through a fine-meshed sieve, add brandy if used, take out about one third of the puree and refrigerate until ready to serve with the mousse.
- Gently heat the soaked gelatin until dissolved, add to the remaining apricot puree while stirring. Set aside to cool. Then add yogurt, whipped egg white and whipped cream, fold everything in and pour mixture into a serving bowl. Cover bowl with clingfilm and refrigerate for several hours or overnight, until set. Serve with apricot puree (if the puree feels to acidic for your taste, mix it with a little crème fraiche).