Apricot mousse

YOU
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (8)

300.00 g apricots
200.00 ml sugar
lemon — halved, juice only
250.00 g cottage cheese — creamed
500.00 ml yoghurt — plain
250.00 ml cream — fresh, chilled
30.00 ml Sheridans gelatine
12.00 apricots — sliced
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Method:

Spray 12 ramekins with non-stick spray. Halve and stone the apricots. Cut into smaller pieces and purée in the food processor until smooth. Blend the sugar, lemon juice, yoghurt, creamed cottage cheese and apricot purée together. Sprinkle the gelatine over a little cold water and heat until the gelatine has just melted – do not bring to the boil. Fold into the apricot mixture and mix. Whip the cream until stiff and fold in. Spoon the mixture into the prepared ramekins and chill until set.
Decorate with apricot slices or purée the apricots and serve the mousse with a spoonful of apricot purée if desired.
Makes 12 small mousses.



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