Apricot Mousse ....of Course

Dreams are stuff made of an improbable wishlists. When I was in Pakistan, I dreamt of going to the Hunza valley (Northern Pakistan). The appeal of the remoteness, the majestic Himalayan scenery, the apricots and cherry orchards was great. So were the geopolitical threats.
I still dream of eating fresh apricots in the Hunza valley but I fear that it might be in another life  and for the time being I make do with Lewisham market (South-East London). Which gives it credits, sells apricots too.
However instead of the juicy, velvety, golden fruits of my dreams, the local market apricots are of unknown origins (as in "wher' from? don't know luv") and have been picked too early. They are hard-ish, bitter-sweet with an emphasis on bitter.
Never to grudge a pleasure, it has to be said that out of the lot, some are juicy and between you and me dreams are powerful and irresistible. So I bought a bowl for a pound, ate of few and the what do I do with the remaining apricots?........
Apricot Mousse ....of course
  • 500g apricots
  • 4 eggs
  • 40 g icing sugar
  • 20 g caster sugar
  • 1 tsp. lemon juice
 1- stone and wash the fruits. Place them in the food processor with icing sugar, lemon and mix to obtain till fine (not bits).
2- Turn your attention to the eggs, separate whites and yolks. Mix the yolks with sugar and add to the apricot mixture.
3- Wisk the whites until firm and add to the mixture, a table spoon at the time.
4- Place in serving bowls and in the fridge for 30 minutes.
More Apricot Recipes

Savoury apricot recipe  Grilled Apricot Hoisin Glazed Prawns from Greedy Gourmet
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