Frozen Apricot Mousse Recipes

EASY APRICOT CREAM DESSERT

Steps:

• Place the apricots in a blender and puree.
• In a small bowl, soften the gelatin in the cold water.
• In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
• Refrigerate mixture for about 30 minutes.
• Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.

FROZEN APRICOT MOUSSE

Steps:

• Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
• Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.