Apricot Cream Mousse Recipes
APRICOT MOUSSE
An elegant summer dessert with an irresistible aroma - a mousse prepared by angels.
Provided by Efrosia
Categories Cream
Time 40m
Yield 8-10 pcs
Number Of Ingredients 8
Steps:
- Clean the apricots and cut them in halves. Arrange them in a baking dish, sprinkle them with sugar, wrap them with baking paper and put them in a preheated 360°F (180 °C) oven for 10-15 minutes. When ready, puree them.
- Mix the gelatin with water and leave it for 15 minutes to swell. Then add the alcohol to it and dissolve it in a water bath. Add the gelatin to the fruit puree and mix. Allow the mixture to tighten in the refrigerator. Beat the egg white into snow and add in the vanilla sugar. Beat the cream with sugar as well.
- Add the egg white and cream carefully to the fruit mixture and stir. Distribute the mousse into dessert bowls and let them sit for 3 hours in a refrigerator, before serving.
EASY APRICOT CREAM DESSERT
This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving.
Provided by Diana Rattray
Categories Dessert
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apricots in a blender and puree.
- In a small bowl, soften the gelatin in the cold water.
- In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
- Refrigerate mixture for about 30 minutes.
- Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 17 mg, Fat 3 g, ServingSize 6 Servings, UnsaturatedFat 0 g
APRICOT CREAM MOUSSE
I love to make desserts with fruit. This recipe won first prize in a competition sponsored by Nestle and a local radio station. Perfect for a summer evening.Save 6 apricots halves for decoration. Ladyfingers are what we call boudoir biscuits in South Africa.
Provided by muffin207
Categories Dessert
Time 12h45m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Line a loaf tine with cling wrap.
- combine condensed milk and lemon juice.
- Add apricot puree and lightly fold in the whipped cream.
- Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.
- Repeat twice more ending with ladyfingers.
- chill for at least 12hrs before serving .
- Turn out and decorate with cream,mint leaves and apricot halves.
Nutrition Facts : Calories 441.6, Fat 18.2, SaturatedFat 10.7, Cholesterol 171.7, Sodium 124.4, Carbohydrate 63.7, Fiber 2, Sugar 50.4, Protein 8.4
NO-BAKE GREEK YOGURT CHEESECAKE WITH APRICOT MOUSSE
Light and refreshing Greek-yogurt cheesecake with apricot mousse on top and decorated with apricot 'bees' (optional).
Provided by Aleksandra
Categories Dessert
Time 6h45m
Number Of Ingredients 19
Steps:
- Prepare a high-rimmed 8-inch / 20 cm springform baking pan (this is what I used) or 9-inch / 23 cm springform baking pan (standard height) by lining its bottom with baking paper.
Nutrition Facts : Calories 428 kcal, ServingSize 1 serving
ONE-BOWL CHOCOLATE CAKE
This easy-to-make chocolate cake is dark, moist, rich--and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple "from scratch" recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Chocolate Cake Recipes
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
- Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
- Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 26.6 g, Cholesterol 15.7 mg, Fat 3.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 212.4 mg, Sugar 18.5 g
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- #For this delicate mousse choose fine, fresh apricots with a deep gold color, intense perfume, and soft, velvety skin.# Poach The Apricots: With the vegetable peeler, pare the zest from the lemon. Squeeze the juice from the lemon.
- Halve and stone the apricots. Set aside 2 apricot halves for decoration. "Use indentation on apricot as guide for cutting"
- Put the water, lemon zest, and lemon juice in a medium saucepan and add the sugar. Heat until the sugar has dissolved, then bring to a boil and cook 2 minutes.
- Add the apricots to the syrup. Cover them with a round of parchment paper and set the heatproof plate on top to weigh them down. Poach until very tender, 10-15 minutes.
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- Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
- Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
- Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Cook over low heat 10 minutes, stirring until gelatin dissolves. Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
- Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Beat egg white mixture at medium speed of a mixer 7 minutes. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Remove bowl from simmering water; beat in vanilla.
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- Combine apricot nectar and dried apricots in a small saucepan. Bring to a boil, reduce heat to low and simmer just until the apricots are tender, about 20 minutes.
- Meanwhile, combine lemon juice and liqueur in a small bowl. Sprinkle with gelatin and set aside to soften.
- Transfer the hot apricots and their cooking liquid to a food processor. Add softened gelatin; process to a smooth puree. Set a fine-mesh stainless-steel sieve over a large bowl, transfer the apricot puree to the sieve and work it through with a rubber spatula. (Discard coarse pulp.) Let the puree cool to room temperature.
- Bring about 1 inch of water to a simmer in a large saucepan. Combine sugar, egg whites, cream of tartar and water in a heatproof mixing bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer on low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140 degrees F. (This will take 2 to 4 minutes.) Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes.
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