Mousse of Fresh Apricots

La Mousse aux Abricots

Preparation info

  • For


    • Difficulty


    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is the dessert for the time when fresh apricots are at their freshest and ripest. They are made exciting, light and luxurious here by the balanced addition of whipped cream, orange Curaçao liqueur, the zest of lemon and the fluffy whites of eggs. (See discussion; menu with wines.)