Apricot Mousse Recipe
Ingredients
| Agar-Agar - 3 tablespoons | ||
| Cold water | 1 1/2 Cup (16 tbs), purified | |
| Dried apricots | 1 Cup (16 tbs), peeled | |
| Honey | 1 Tablespoon | |
| Apple Juice | 2 Cup (16 tbs) | |
| Vanilla yoghurt | 2 Cup (16 tbs), frozen | |
| Plain, Low-fat Yoghurt - 6 tablespoons | ||
| Raspberries | 1 Pint (For the Garnish:) | |
| Lime | 1 , thinly sliced (For the Garnish:) | |
Directions
MAKING
1) In a small bowl, dissolve the agar-agar in 1 cup of water.
2) In a small saucepan, bring to boil 1/2 cup water. Add in honey and mix well.
3) Pour the honey mixture over the apricots in a bowl. This will hydrate the apricots as well as add sweetness. Strain the apricots.
4) In the saucepan, bring to boil the apple juice. Add in the agar-agar mix and cook for about 5 minutes, while stirring continuosly.
5) Add in the strained apricots. Stir well and take the pan off the flame. Allow the mixture to cool down for a minute before transferring into a glass bowl.
6) Cover the glass bowl and chill overnight for at least two hours.
7) In a blender, add the jellied apricots with yoghurt and whip well.
SERVING
8) Serve the Apricot Mousse in undividual dessert bowls.
9) For garnish, add a spoonful of yoghurt on top along with a slice of lime or a sprinkling of raspberries.
1) In a small bowl, dissolve the agar-agar in 1 cup of water.
2) In a small saucepan, bring to boil 1/2 cup water. Add in honey and mix well.
3) Pour the honey mixture over the apricots in a bowl. This will hydrate the apricots as well as add sweetness. Strain the apricots.
4) In the saucepan, bring to boil the apple juice. Add in the agar-agar mix and cook for about 5 minutes, while stirring continuosly.
5) Add in the strained apricots. Stir well and take the pan off the flame. Allow the mixture to cool down for a minute before transferring into a glass bowl.
6) Cover the glass bowl and chill overnight for at least two hours.
7) In a blender, add the jellied apricots with yoghurt and whip well.
SERVING
8) Serve the Apricot Mousse in undividual dessert bowls.
9) For garnish, add a spoonful of yoghurt on top along with a slice of lime or a sprinkling of raspberries.
Chef
