Frozen Apricot Mousse Recipe

From Dorothy McNett's Recipe Book.

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Frozen Apricot Mousse

From Dorothy McNett's Recipe Book at Use melon, peaches, or combinations of the fruits as they come in and out of season. This is a great dessert to make days ahead. Simply invert and garnish with more fresh fruit, serve.

2 cups fresh apricots, cut into small pieces and crushed somewhat
pinch of salt
1 cup powdered sugar
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
zest of lemon
2 tablespoons lemon juice
2 cups whipping cream

Combine the apricots, salt, and powdered sugar in a bowl. Stir and let stand while you prepare the gelatin by soaking it in the cold water. Then add the hot water and stir until all of the crystals of gelatin have dissolved. Add it and the lemon juice to the fruit mixture. Chill. Whip cream until thickened but not too stiff and then fold it into the fruit mixture. Pour into a mold. Cover and freeze overnight, or at least several hours. Invert and serve.

Recipe created 1994-07-04.

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