Apricot Mousse
A light French mousse of roasted apricot purée set with gelatin and folded together with whipped egg white and cream, spiked with cognac.
⏱️ Prep: 25 min🍳 Cook: 15 min🍽️ Makes 9
Ingredients
| 750 g | apricots | |
| 5 g | gelatin | |
| 100 g | sugar | |
| 2 tbsp | 30 ml | cognac |
| 1 | egg white | |
| 20 g | vanilla sugar | |
| 200 ml | cream (30%) | |
| 60 g | sugar |
Instructions
- Clean the apricots and cut them in halves. Arrange them in a tray, sprinkle with sugar, cover with baking paper and place for 10–15 minutes in an oven heated to 180°C. When ready, purée them.
- Pour water over the gelatin and leave it for 15 minutes to swell. Then add the alcohol to it and dissolve it in a water bath.
- Add the gelatin to the fruit purée and stir. Leave the mixture to set in the refrigerator.
- Whip the egg white to stiff peaks, adding the vanilla sugar. Whip the cream together with the sugar.
- Gently fold the egg white and the cream into the fruit mixture and stir.
- Distribute the prepared mousse into dessert cups and leave to rest for 3 hours in the refrigerator before serving.