It's quick to make apricot mousse.

Delicious Desserts

Winning Combo Sweet Desserts

Apricot Mousse

By Admin 5 Comments

Health Check

Dried apricots are a good source of dietary fibre and iron

Reduced-fat yoghurt keeps the fat content low

Preparation Time

15 minutes

Cooking Time

20 minutes plus chilling

Recipe Serves 6

250g dried apricots

1½ cups water, divided

½ cup sugar

Finely grated rind and juice of 1 orange

3 teaspoons gelatine

8 teaspoons brandy or Cointream, optional

1 200g carton vanilla reduced-fat yoghurt

1 egg white

½ cup passionfruit reduced-fat yoghurt and fresh mint leaves for decoration

Preparation & Cooking

Place apricots in a medium pan with 1 cup water and sugar. Add orange rind and juice. Cover and bing to the boil over a medium heat, reduce heat to low and stew until apricots are tender, about 15 minutes. Set aside until lukewarm.

In a small heatproof bowl, place gelatine and remaining ½ cup water, stir until smooth. Stand bowl of gelatine in a pan of simmering water half way up side of bowl, until gelatine is dissolved.

In a food processor or blender, mix apricot mixture to a puree. Pour into a mixing bowl and add gelatine, also at lukewarm temperature, mixing quickly.

Add brandy, if used, and vanilla yoghurt and fold in gently, using a plastic spatula. Whisk egg whites, with an electric mixer, until stiff, and fold into apricot mixture.

Pour mixture into 6 individual dessert dishes and place in refridgerator until set. Top each mousse with a tablespoon of passionfruit yoghurt and decorate with mint leaves before serving.

Per Serving

Cals 175/kj 731

Carbohydrates 33 g

Fibre 4 g

Protein 7 g

Sodium 74 mg

Fat 1 g

Cholesterol 1 mg

Cook's Tips

Combine dissolved gelatine with apricot puree, pouring in and stirring simultaneously, when both mixtures are at lukewarm temperature, to avoid lumps.