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Ingredients
- 6 fresh apricots, peeled, pitted and chopped
- 80 ml (1/3 cup) sugar
- 80 ml (1/3 cup) PC Over 50% Fruit Pure Jam - Apricot
- 5 ml (1 tsp) vanilla
- 375 ml (1 1/2 cups) whipping cream 35% m.f.
- 3 PC Meringue Nests, broken into pieces
Directions
- In a small saucepan, bring apricots, sugar, apricot jam and vanilla to a boil. Reduce heat and simmer, uncovered, for 8-10 minutes or until fruit is soft. Remove from heat and set aside to cool for 20 minutes. Refrigerate for at least 40 minutes.
- Just before serving, whip cream until stiff peaks form. Gently fold into apricot mixture. And fold in meringue pieces and divide mousse between 6 dessert cups. Serve at once.
Cook commentary
Serves: 6
Time: hands-on: 10 min
cooking: 10 min
total prep: 20 min + cooling
Chef's Tip: Apricot mixture can be prepared ahead of time and stored, covered, in the refrigerator. Mixture of whip cream and meringue must be prepared just before serving otherwise meringue will soften.
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