Apricot Mousse
by Tarla Dalal

A dry fruit based dessert, ready in minutes, the Apricot Mousse has a pleasant colour, taunting aroma, soothing taste and rich texture, all of which make it a star on the dinner table! The mellow flavour of apricot is well-balanced by the giddy sweetness of condensed milk, which in turn is sobered by the nutty texture and slight saltiness of crushed digestive biscuits. Altogether, these ingredients result in an aesthetically indulgent mouth-feel that will please one and all.

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Apricot Mousse recipe - How to make Apricot Mousse

3/4 cup dried apricot purée , refer handy tip
3/4 cup beaten whipped cream
2 tbsp condensed milk
1/4 cup coarsely crushed digestive biscuits

For The Garnish
2 tbsp beaten whipped cream

Method

Combine the apricot purée and condensed milk in a deep bowl and mix well.
Add the beaten whipped cream and digestive biscuits and fold gently.
Pour equal quantities of the mousse into 2 individual bowls and refrigerate for 2 hours.
Serve chilled garnished with swirls of beaten whipped cream.

Handy tip:

To make ¾ cup of apricot purée, soak 1 cup of apricots in hot water for 15 minutes. Drain, remove and discard the seeds and grind them to a smooth purée in a mixer, using 2 tbsp of water.

Did you know?

Biscuits used in this recipe are best crushed using a rolling pin than a mixer. To do this, place the biscuits on a butter paper or a rolling board and crush them finely or coarsely (as per the recipe requirement) using a rolling pin.

Nutrient values (Abbrv) per serving