Apricot Mousse

Print Category Mix fruits Thematic No thematic Source Loblaws Evaluation

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Apricot Mousse

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

  1. 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.
  2. 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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