Armenian Apricot Mousse with Pistachios

Name: Armenian Apricot Mousse with Pistachios (Koshab)
Cuisine: Armenian
Ingredients: 50 g (2 oz) sugar; 225 ml (8 fl oz) water; 225-250 g (8-9 oz) ready-to-eat dried apricots; 1 tablespoon fresh lemon juice; ½ teaspoon vanilla extract; 3 tablespoons apricot liqueur or orange juice; 3 tablespoons apricot liqueur or orange juice; 275 ml (10 fl oz) double or non-dairy cream; 275 ml (10 fl oz) double or non-dairy cream; 50 g (2 oz) shelled pistachios, chopped; sprigs of fresh mint

Koshab

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Although it contains neither gelatine nor cornflour, this fruit- and liqueur-flavoured cream sets overnight to a mousse-like consistency. It can be served either in glasses like a syllabub or used as a filling for a Pavlova.

Ingredients

50 g (2 oz) sugar
225 ml (8 fl

Asia
Israel
Armenia
Dessert
Gluten-free
Vegetarian

Method

Bring the sugar and water to the boil in a medium saucepan, add the apricots, then lower the heat, cover and simmer for 15 minutes, until tender but not mushy.

Take off the heat and stir in the lemon juice, vanilla and liqueur or juice. Refrigerate for 40 minutes, then strain, reserving the apricots. Finely dice the apricots.

Put the cream into a bowl with the syrup drain