Apricot Mousse

Ingredients
1 kg ripe apricots
4 eggs
230 gr sugar
1 tbspn lemon juice

Syrup
100 gr sugar
250 ml water

Preparation

1. Wash and dry the apricots, cut in half and take the core out. Mash up ¾ of them with 1/3 of the sugar and the lemon juice making into a fine puree.
2. Cook the rest of the apricots at low heat in the syrup and keep on the side for decoration.
3. Separate the egg whites from the yolks. Beat the yolks with the half the remaining sugar until it forms a spongy cream and mix in with the apricot puree.
4. Beat the egg whites until stiff with the rest of the sugar and add them to the mix.
5. Refrigerate until ready.
6. Take out of the freezer and place in a try decorate with the apricot halves.  

 

Desserts Recipes Pineapple Soda Frozen Orange Drink Raspberry Shake Iced Coffee with Whipped Cream Italian Meringue Hot and Cold Coulis Syrup Recipe Caramel Sauce Chocolate Sauce Sauce Recipes Meringue Gipsy Arm Roll Choux dough Norwegian Clementine Frozen Pineapples with sherbet Frozen Tangerines with ice cream Helena Ice Cream Dessert Coffee Ice Cream Dessert Island Ice Cream Dessert Antilles Ice Cream Dessert Banana Split Bavarois Ice Cream Sabayon Ice Cream Frozen Fruit Macadamia Frozen Cream with Blackcurrant Blackberry Ice Cream Dessert Fruit Ice Cream Dessert Raspberry and Pear Dessert Pineapple with Ice Cream Dessert Melba Dessert Frozen Grapes Dessert Apricot Mousse Banana Mousse Layered Ice Cream Chocolate Mousse Ice Cream Flambé Ice Cream Pineapple Parfait Orange Parfait Kugelhopf Ice Cream Red Fruit Ice Cream Soufflé Orange Soufflé Ice Cream Frozen Tart Frozen Tulip Charlotte Reims Frozen Chocolate Charlotte Pineapple Vacherin Ice Cream Vacherin Blackcurrant Profiteroles Vanilla Profiteroles Flambé Norwegian Tart Frozen Gipsy Arm Roll