Apricot mousse is a dessert that can be enjoyed lightly in summer. It is sweet, light and gives a perfect finish.
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).
Another refresh dessert for you cream margot
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