Name: Mousse of Fresh Apricots (La Mousse aux Abricots)
Prep time: 15 min
Total time: 15 min
Yield: For 4 People
Cuisine: French
Ingredients: Heavy cream (1¼ cups); Superfine sugar (1½ cups); Orange Curaçao liqueur (2 ounces); Egg, white only (1); Lemon juice and grated outer rind (½ lemon); Fresh apricots, ripe and soft (about a dozen for the mousse, plus a dozen for garnishing)

Preparation info

For
4
People

Difficulty
Easy
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.)