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Frozen Apricot Mousse

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Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Apricot Purée

  • 2 kg / 4 lb 6.55 oz apricots
  • 15

Method

  1. For the Apricot Purée: Score the apricots with an X on their top part, then blanch them in boiling water until the skins can be easily removed. Shock the blanched apricots in ice water. Remove their skin and the pits. Purée the flesh with a small amount of lime juice to prevent oxidation. Once puréed, pass through a fine-mesh strainer.
  2. Bring the apricot

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