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Apricot Mousse

Apricot Mousse

Wonderfully creamy and with a rich apricot flavour, this is a great dessert to have anytime.


  • 12 dried apricots
  • 1/4 cup brandy
  • 6 tsp gelatin
  • 6 tblsp water
  • 250 grams silk tofu
  • 1/2 cup fruit salad yoghurt
  • 3 eggs
  • 1/2 cup caster sugar


  1. Put the apricots into a small jug and pour over the brandy. Cover and marinate overnight until very soft. If you do not have time, place in the microwave on high power for 2 minutes and then cool.
  2. Sprinkle the gelatin over the water and allow to swell. Dissolve by standing over a bowl of hot water or place in the microwave for about 10 seconds on high power. Stir to dissolve.
  3. Put the apricots, tofu and fruit salad yoghurt into a food processor and process until smooth.
  4. In a clean bowl beat the eggs and sugar together until they are very light and creamy and the sugar has dissolved. Beat in the warm gelatin mixture.
  5. Add the egg mixture to the food processor and pulse to combine.
  6. Pour into eight 1/2 -cup capacity moulds and refrigerate for 4 hours or until set. Turn out and serve with hot glazed apricots.

Glazed Apricots

  1. Halve 8 canned or fresh apricots. Heat 25 grams butter in a frying pan and add the apricots. Cook over a moderate for 5-6 minutes until softened. Sprinkle over 2 tblsp sugar and cook only until the sugar has dissolved and the apricots are glazed.

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