Frozen Apricot Mousse
Published February 9, 1993
- Total Time
- 20 minutes, plus at least 4 hours for chilling
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Ingredients
3 ounces dried apricots
¾ cup water
1 tablespoon sugar
1 2-inch piece vanilla bean, split lengthwise
3 tablespoons fresh lemon juice
½ cup heavy cream
1 tablespoon amaretto liqueur (optional)
¼ cup amaretti cookies, coarsely ground
Nutritional analysis per serving (2 servings)
46 grams carbs; 67 milligrams cholesterol; 402 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 1 gram trans fat; 3 grams fiber; 54 milligrams sodium; 4 grams protein; 37 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 ½-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.
- Step 2
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.
- Step 3
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.
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