Apricot Mousse Recipe


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


 Dried apricots6 Ounce
 Boiling water2 Cup (32 tbs)
 Granulated sugar To Taste
 Envelope of gelatin1
 Water1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Heavy cream1 Cup (16 tbs)
 Egg whites5

Nutrition Facts

Serving size: Complete recipe

Calories 1357 Calories from Fat 790

% Daily Value*

Total Fat 90 g138.3%

Saturated Fat 55.3 g276.5%

Trans Fat 0 g

Cholesterol 328.8 mg

Sodium 419.8 mg17.5%

Total Carbohydrates 127 g42.3%

Dietary Fiber 12.5 g50.2%

Sugars 102.5 g

Protein 27 g54.8%

Vitamin A 193.3% Vitamin C 28.2%

Calcium 27.7% Iron 26.3%

*Based on a 2000 Calorie diet


1. Put the apricots in a pan with a tight-fitting lid. Pour the boiling water over them, cover, and let stand—overnight if possible.
2. Simmer the apricots gently until tender. Press through a sieve or puree in a blender until smooth. Add sugar to taste while still hot.
3. Soften the gelatin by sprinkling it over 1/4 cup of water. Dissolve over low heat and mix thoroughly with the apricot puree. Stir in the lemon juice. Taste for sweetness and add more sugar if necessary. Chill.
4. Whip the cream until soft peaks form. (If the cream is overbeaten, the mousse will be heavy.) Stir the cream into the chilled puree. Chill again; and when it is setting, beat the egg whites until they hold stiff peaks. Fold the beaten egg whites into the apricot mixture and spoon into ramekins or a souffle dish. Cover and refrigerate for at least 3 hours.