Apricot Mousse Filling Recipes

APRICOT MOUSSE

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.

CARROT CAKE WITH APRICOT FILLING

Steps:

• Pre-heat an oven to 350° F.
• Whisk the frosting ingredients with an electric mixer until thick and creamy, scraping the sides often. Set in the refrigerator to chill.
• Grease and flour two 9-inch spring form pans. Set aside.
• Combine the flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.
• Whisk together the sour cream, sugars, and vanilla extract until combined, then add the eggs one at a time. When well blended, add the dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in the shredded carrots with a spatula until everything is well distributed.
• Pour the batter equally into the two prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
• Allow the cakes to cool in the pan for about 10 minutes, then remove from the pans and allow the cakes to completely cool directly on the racks.
• Spread one cake with the apricot preserves, top with the second cake, then cover both with frosting.
• Decorate the cake with chopped pecans, if desired.

APRICOT MOUSSE FILLING

Steps:

• 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.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.

EASY APRICOT CREAM DESSERT

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.

ONE-BOWL CHOCOLATE CAKE

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.