Apricot Mousse Recipe
Ingredients
| Dried apricots | 6 Ounce | |
| Boiling water | 2 Cup (32 tbs) | |
| Granulated sugar | To Taste | |
| Envelope of gelatin | 1 | |
| Water | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Egg whites | 5 |
Nutrition Facts
Serving size: Complete recipe
Calories 1841 Calories from Fat 788
% Daily Value*
Total Fat 90 g138%
Saturated Fat 55.3 g276.5%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 2035 mg84.8%
Total Carbohydrates 137 g45.7%
Dietary Fiber 12.5 g50.2%
Sugars 109.3 g
Protein 129 g258.4%
Vitamin A 193.3% Vitamin C 28.2%
Calcium 35.6% Iron 26.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
