Apricot Mousse

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

This tangy mousse belongs to a large family of Jewish desserts that includes the fruit jellies of Eastern Europe and the fruit leathers of the Near East. Serve the mousses in wine or martini glasses and you have a quick, easy, regal dessert.


  • 8 ounces dried apricots
  • 1package unflavored gelatin
  • 2 cups<


  1. Soak the apricots in warm water to cover for 30 minutes. Drain well.

  2. Sprinkle the gelatin over ¼ cup cool water in a metal measuring cup. Let sit until spongy, 10 minutes.

  3. Combine the apricots, orange juice,