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Apricot And Ginger Crunch Mousse

Apricot And Ginger Crunch Mousse

Layers of crunchy ginger biscuits and smooth apricot mousse look stunning in a tall glass. Use a parfait or wine glasses or even solid whisky style glasses.


  • 12 ginger crunch biscuits *
  • 425 gram can apricots in juice, well drained (or 6 freshly poached apricots, stones removed )
  • 1 cup apricot yoghurt
  • grated rind and juice 1 orange
  • 1 cup cream
  • orange zest to garnish


  1. Place the biscuits in a food processor and process to a fine crumb. Set aside.
  2. Place three-quarters of the apricots in the food processor with the apricot yoghurt and the orange rind and juice. Process until smooth
  3. In a clean bowl, lightly whip the cream. Add to the pureed mixture and pulse to mix.
  4. In 4 individual glasses, spread a layer of the apricot mousse. Sprinkle over a tablespoon of the crushed biscuits and repeat with a further layer of both. Top with a finishing layer of mousse.
  5. Slice the remaining apricots and arrange on top with orange zest to garnish. Refrigerate for 30 minutes before serving.

Cooks Tips

Ginger snap biscuits are too tough for the food processor, so I used Ernest Adams Ginger Crunch biscuits.

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