Apricot Mousse

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Apricot Mousse (43)

Yields: 8 Servings

Categories: Dessert, Mousse


1 lb. Apricots
1 Cup Granulated Sugar
Orange Extract
1 Tbsp. Gelatin
2 Tbsp. Cold Water
3 Tbsp. Milk
1 Pint Heavy Cream

Puree the apricots after they have been soaked and cook according to the package directions; add the sugar and a few drops of orange extract.

Soak the gelatin in the cold water. Add the hot milk and stir over hot water until the gelatin is dissolved. Add this to the puree.

Whip the cream and fold it in to the puree. Spoon it into a wet 8 cup mold and chill it in the freezer for 3 hours. This may be unmolded or served directly from the mold.