Apricot Cream Mousse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APRICOT MOUSSE



Apricot Mousse image

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

apricots - 26.5 oz (750 g)
gelatin - 1 tsp (5 g)
sugar - 2/5 cup (100 g)
cognac - 2 tablespoons
eggs - 1 egg white
vanilla sugar - 1 1/3 tbsp (20 g)
cream - 4/5 cup (200 ml) (30%)
sugar - 1/5 cup (60 g)

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



Easy Apricot Cream Dessert image

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

1 can (16 ounces) apricot halves, drained
1 envelope unflavored gelatin (about 1 tablespoon)
3 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
1/3 cup sugar
1 1/2 cups heavy or whipping cream, whipped to stiff peaks

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



Apricot Cream Mousse image

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

1 (397 g) can condensed milk
4 teaspoons lemon juice
1 (825 g) canned apricots (well drained and pureed)
250 ml whipping cream, whipped till peaks form (save 100ml for decoration)
2 (125 g) pkts ladyfingers
mint leaf, and your imaginination for decorating

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



No-bake Greek yogurt cheesecake with apricot mousse image

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

4 oz (120g) butter cookies (or other cookies of your choice)
1/2 stick (60g) butter
2/3 cup (5.3oz/150g) cream cheese spread (at room temperature)
3 cups (30oz/850g) full-fat Greek yogurt (at room temperature)
5.5 teaspoons (0.3oz/18g) gelatin powder
9 tablespoons cold water
2 cups (8.5oz/240g) powdered sugar
3/4 cup (6.3oz/180g) heavy cream (cold)
2 tablespoons lemon juice
zest grated from 1/2 lemon
17 apricot halves in syrup (this is 11 oz / 300g drained apricot halves)
1 flat tablespoon honey
1.5 teaspoons (5g) gelatin powder
7 tablespoons syrup from the can with apricots
5 apricot halves
2 oz (60g) dark chocolate
1 teaspoon coconut oil (or other vegetable oil)
1 teaspoon powdered sugar
10 flaked almonds

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



One-Bowl Chocolate Cake image

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

3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup nonfat buttermilk, (see Tip)
½ cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup hot strong black coffee
Confectioners' sugar, for dusting

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

More about "apricot cream mousse recipes"

APRICOT MOUSSE RECIPE | DESSERT RECIPES - RECIPEMATIC
apricot-mousse-recipe-dessert-recipes-recipematic image
2020-09-12 “Pour out hot mixture carefully” “Hold sieve over bowl to collect poaching liquid” #Prepare The Apricot Mousse# Puree-the-apricots-in-the-food …
From recipematic.com
Servings 10
Total Time 50 mins
Category Desserts
Calories 180 per serving
  • #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.


APRICOT MOUSSE: HOW TO PREPARE THE APRICOT-BASED FOAM
apricot-mousse-how-to-prepare-the-apricot-based-foam image
The apricot mousse is a fresh and summery dessert based on apricot. The apricot is one of the most representative fruits of the Italian summers, excellent …
From cookist.com
Servings 6
Total Time 3 hrs 30 mins


APRICOT MOUSSE RECIPE, QUICK DESSERT RECIPES
apricot-mousse-recipe-quick-dessert image
2014-09-23 2 tbsp beaten whipped cream. Method. Method. Combine the apricot purée and condensed milk in a deep bowl and mix well. Add the beaten …
From tarladalal.com
5/5 (1)
Energy 287 cal
Carbohydrates 32.8 g
Fiber 0 g


CHRISTIAN DIOR'S APRICOT MOUSSE - SPRINKLE BAKES
christian-diors-apricot-mousse-sprinkle-bakes image
2014-04-14 When the apricot mixture is fully dispersed into the cream, pour the mousse into footed dessert glasses or ramekins. Refrigerate for 2 hours or until …
From sprinklebakes.com
Reviews 26
Estimated Reading Time 4 mins


APRICOT MOUSSE – FLEXITARIAN KITCHEN
apricot-mousse-flexitarian-kitchen image
Apricot Mousse Preparation: Wash apricots and place them in a saucepan with the water and wine. Cover and simmer gently for 15-20 minutes. Set aside to cool a bit. Save 4 cooked apricots for garnishing. Process remaining apricots with the …
From flexitariankitchen.com


APRICOT MOUSSE FILLING RECIPE | MYRECIPES
2011-06-15 Instructions Checklist. Step 1. 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 …
From myrecipes.com
5/5 (1)
Servings 12
  • 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.


APRICOT AMARETTI MOUSSE RECIPE | EATINGWELL
2016-06-03 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 …
From eatingwell.com
Total Time 4 hrs
Calories 263 per serving
  • 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.


EASY APRICOT MOUSSE, RECIPE PETITCHEF
2010-04-19 Easy apricot mousse. Dessert. 2 servings. 15 min. 20 min. Very Easy (2/5 - 2 votes) 1; 7; Add to favorite Send this recipe to a friend Ask a question to the author Print this …
From en.petitchef.com
Cuisine en
Category Dessert
Servings 2
Total Time 35 mins


APRICOT MOUSSE | ASDA GOOD LIVING
2015-09-21 Recipes Apricot mousse. We've used Sweet Freedom syrup in this fruity treat, plus replaced cream with evaporated milk. We've used Sweet Freedom syrup in this fruity …
From asda.com
5/5 (1)
Total Time 40 mins
Category Dessert
Calories 203 per serving
  • Put the apricots in a pan with the apple juice. Add water to come just to the top of the apricots. Simmer for 15 minutes with the pan lid on.
  • Soak the sheets of gelatine in cold water for 10 minutes, then remove and gently squeeze out any excess moisture.
  • Add the gelatine and Sweet Freedom syrup to the hot purée. Stir until the gelatine dissolves completely. Leave until cool but not set.


APRICOT CREAM MOUSSE - PLANT-BASEDRECIPES.COM
2021-08-12 HOW TO MAKE EASY APRICOT MOUSSE. Combine the apricots and cane sugar (2 tbsp of sugar set aside). Puree using immersion blender. Set aside. In a saucepan combine water, sugar mixture (mix 2 tbsp of cane sugar with agar-agar powder) and almond extract.
From plant-basedrecipes.com
Cuisine French
Category Dessert
Servings 4
Calories 366 per serving


MANICA VANILLA, YOGURT AND APRICOT ENTREMET BY JAVIER ...
2019-09-18 Apricot and yogurt mousse. 160 g apricot purée; 12 g gelatin; 340 g natural yogurt, unsweetened; 400 g Opalys white chocolate; 610 g cream, whipped to soft peaks; Heat the purée and add the previously hydrated gelatin. Pour over the chocolate and process with a stick blender. Add the yogurt. Once the mixture is at 30ºC, add the semi-whipped ...
From sogoodmagazine.com
Estimated Reading Time 3 mins


MOUSSE - 48 RECIPES | TASTYCRAZE.COM
Mousse, 48 simple and easy recipes. Apricot Mousse. Italian-style carrot mousse. Cream with biscuits and jam. Chocolate mousse with cognac. Heavenly dark chocolate mousse.
From tastycraze.com
5/5 (1)


APRICOT MOUSSE RECIPE
Apricot mousse recipe. Learn how to cook great Apricot mousse . Crecipe.com deliver fine selection of quality Apricot mousse recipes equipped with ratings, reviews and mixing tips. Get one of our Apricot mousse recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Asparagus sundried tomato and olive loaf Crecipe.com Are you …
From crecipe.com


APRICOT MOUSSE RECIPE FROM ENCYCLOPEDIA OF FOOD AND ...
Apricot mousse recipe by Margaret Fulton - Simmer apricots in water to cover for 25 minutes. Stir in sugar and cook for a further 5 minutes. Rub through a sieve or purée in a blender or food processor. Cool. Whip cream, add vanilla and fold Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton
From cooked.com.au


APRICOT MOUSSE RECIPES (PAGE 1) - FOODFERRET
Czech Apricot Mousse Recipe - Recipe for Czech Apricot Mousse or Merunkovy Krem egg whites, heavy cream, apricot, gelatin, sugar, white wine This Czech apricot mousse recipe or merunkovy krem is a lightly sweet dessert that lets the fresh fruit flavor come through. In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the win... Apricot Mousse Recipe by …
From foodferret.com


WORLD BEST DESSERT COOKING RECIPES : APRICOT CREAM MOUSSE
Recipe. 1 line a loaf tine with cling wrap. 2 combine condensed milk and lemon juice. 3 add apricot puree and lightly fold in the whipped cream. 4 layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse. 5 repeat twice more ending with ladyfingers. 6 chill for at least 12hrs before serving .
From worldbestdessertrecipes.blogspot.com


NIGHTTIME WHIPPED BODY MOUSSE RECIPE - WHOLESALE SUPPLIES PLUS
Take approximately 11 oz. of mousse out of the bowl and add to a smaller bowl. Add 1/2 tsp. of French Silk Stocking Mica Powder and stir gently to blend. Add more color if a darker shade is desired. To fill jars, place white lotion into a piping bag …
From wholesalesuppliesplus.com


APRICOT MOUSSE - RECIPE | COOKS.COM
2019-08-22 Home > Recipes > Desserts > Apricot Mousse. Printer-friendly version. APRICOT MOUSSE : 20 lady fingers 3 (16 oz.) can apricot halves, undrained 2 env. unflavored gelatin 5 egg yolks 1 1/4 c. sugar, divided 1/8 tsp. salt 1 c. milk 2 tbsp. apricot brandy or light rum 1 (2 oz.) pkg. slivered almonds 1 1/2 c. whipping cream 3/4 c. whipping cream 2 tbsp. powdered sugar …
From cooks.com


APRICOTCREAMMOUSSE RECIPES
CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING. I adapted this recipe from an old new England magazine about 8 years ago. This recipe was from a country Inn in VT. Cream cheese is mixed in to the batter. It is a really buttery sweet cake,and very tasty. I added a Cream Cheese icing. That puts it over the top. My daughters says it's addictive.Great with a …
From tfrecipes.com


APRICOT MOUSSE A FRENCH RECIPE
Apricot mousse Mousse aux abricots. serves 6 1lb / 500g fresh apricots ¼ oz / 7g gelatine 3 eggs 2ozs / 50g castor sugar juice of one lemon ¼ pts / 150ml double cream to finish 4 extra tablespoons of double cream whippeda few hazelnuts chopped.
From a-taste-of-france.com


APRICOT CREAM MOUSSE RECIPES
Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours. Make sauce while mousse chills: Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes.
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #fruit     #african     #dinner-party     #dietary     #low-sodium     #low-in-something     #brunch     #presentation

Related Search