🍑 Apricot mousse with whipped cream: a fresh and fruity dessert
A simple and delicious recipe, perfect for summer, to be served in cups or jars 🥄✨
Introduction
The apricot mousse is a fresh, light, and fragrant spoon dessert, perfect for concluding a summer meal or for a healthy and tasty snack.
Made with seasonal fruit, it is prepared in no time with a few ingredients and is enriched at the time of serving with whipped cream, chocolate, nuts, or raspberries for a touch of creativity.
A recipe taken from Tempo di Ricette di Angela, simple yet refined. 😍
📝 Ingredients (for 4-6 glasses)
- About 500 g of ripe apricots (7-8 large or 15 small)
- 3-4 tablespoons of granulated sugar
- 2 sheets of gelatin
- Fresh cream to whip to taste
- Icing sugar (1 tablespoon or more, according to taste)
For decoration (optional):
- Chocolate chips or shavings
- Fresh raspberries
- Slices or crushed nuts
👩🍳 Step-by-step preparation
🍑 Prepare the mousse:
- Wash and cut the apricots into pieces, removing the pit.
- Put the apricot pieces in a saucepan with 3-4 tablespoons of sugar.
- Cook over low heat for 10-15 minutes, until the fruit is soft.
- Blend the mixture until you obtain a smooth cream.
- Meanwhile, soak the gelatin sheets in cold water for 5-10 minutes.
- Squeeze the gelatin and incorporate it into the still warm apricot puree, mixing well to dissolve it completely and avoid lumps.
- Pour the mousse into glasses or glass jars.
- Let it cool at room temperature, then transfer to the fridge for at least 2 hours.
🍦 Prepare the whipped cream:
- Just before serving, whip the very cold cream with electric whisks.
- Add icing sugar to taste, continuing to whip until it is firm.
✨ Decoration:
- Spread the whipped cream over the mousse.
- Decorate with chocolate chips, red fruits, hazelnut crumbs, or whatever you prefer.
🧊 Tips
- You can substitute apricots with peaches or quince for seasonal variations.
- Ideal served in single portions, for an elegant and practical effect.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Recipe taken from "Tempo di Ricette" by Angela
