Apricot Mousse

 

Apricot Mousse

 
Ingredients
1 kg ripe apricots
4 eggs
230 gr sugar
1 tbspn lemon juice

Syrup
100 gr sugar
250 ml water

Preparation

  1. Wash and dry the apricots, cut in half and take the core out. Mash up ¾ of them with 1/3 of the sugar and the lemon juice making into a fine puree.
  2. Cook the rest of the apricots at low heat in the syrup and keep on the side for decoration.
  3. Separate the egg whites from the yolks. Beat the yolks with the half the remaining sugar until it forms a spongy cream and mix in with the apricot puree.
  4. Beat the egg whites until stiff with the rest of the sugar and add them to the mix.
  5. Refrigerate until ready.
  6. Take out of the freezer and place in a try decorate with the apricot halves.  

 

 

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