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Apricot Mousse Basque
Ingredients
½ lb dried apricots (soaked overnight)
Pared rind and juice of ½ lemon
Granulated sugar (to taste)
3-4 egg whites
Thin squares of chocolate, or nougat
Method
Stew the apricots in the soaking liquid, with the lemon rind and juice, until very tender (for about 30 minutes), then add sugar to taste and cook for a further 5-10 minutes. Rub apricots through a sieve, or purée them in a blender; leave to cool.
Whip the egg whites until stiff, add to the apricot purée, a little at a time, and continue whisking until stiff. Pile in a serving dish and surround with chocolate (or nougat).
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