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No news on computer but this recipe always cheers me up. Take care and keep laughing!
Sarah x

First Night Design

Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick…

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Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick (soft peaks).
  6. Fold the apricot purée into the egg and sugar mixture.
  7. Fold in the whipped cream and place either in the refrigerator or the freezer.  Or eat straight away!
  8. When you are ready to serve, sprinkle with crushed Amaretti or Almond biscuits.

Please note that if you freeze the mousse, you will need to defrost it for at least 6 hours.

Take care and keep laughing!

Sarah


An apricot and its cross section

An apricot and its cross section (Photo credit: Wikipedia)

This apricot delight has to be one of the most delicious of mousses and I’ve been making it for years.  Just looking at the list of ingredients makes me salivate!  It also makes a great option during the holiday season when you want something sweet but cannot face a helping of Christmas pudding or a mince pie.  On the other hand, it makes a welcome change to brandy butter or cream on either of the latter!

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick (soft peaks).
  6. Fold the apricot purée into the egg and sugar mixture.
  7. Fold in the whipped cream and place either in the refrigerator or the freezer.  Or eat straight away!
  8. When you are ready to serve, sprinkle with crushed Amaretti or Almond biscuits.

Please note that if you freeze the mousse, you will need to defrost it for at least 6 hours.

Take care and keep laughing!

Sarah

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