Name: Frozen Apricot Mousse
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 15 g / .53 oz lime juice; 2 kg / 4 lb 6.55 oz apricots; 1.6 kg / 3 lb 8.43 oz / 32% heavy cream; 1.41 kg / 3 lb 1.73 oz / 28.2% Apricot Purée; 40 g / 1.41 oz / .8% gelatin sheets, bloomed in ice-cold water; 1.5 kg / 3 lb 4.9 oz / 30% pâte à bombe; 450 g / 15.87 oz / 9% sugar

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Apricot Purée

2 kg / 4 lb 6.55 oz apricots
15

Dessert

Method

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.
Bring the apricot