APRICOT MOUSSE FILLING
Make and share this Apricot Mousse Filling recipe from Food.com.
Provided by SashasMommy
Categories Dessert
Time 1h15m
Yield 12 cups
Number Of Ingredients 8
Steps:
- Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
- Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
- Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute.
- Cook over low heat 10 minutes, stirring until gelatin dissolves.
- Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended.
- Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
- Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl.
- Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl).
- Beat egg white mixture at medium speed of a mixer 7 minutes.
- Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form.
- Remove bowl from simmering water; beat in vanilla.
- Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.
APRICOT CREAM MOUSSE
I love to make desserts with fruit. This recipe won first prize in a competition sponsored by Nestle and a local radio station. Perfect for a summer evening.Save 6 apricots halves for decoration. Ladyfingers are what we call boudoir biscuits in South Africa.
Provided by muffin207
Categories Dessert
Time 12h45m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Line a loaf tine with cling wrap.
- combine condensed milk and lemon juice.
- Add apricot puree and lightly fold in the whipped cream.
- Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.
- Repeat twice more ending with ladyfingers.
- chill for at least 12hrs before serving .
- Turn out and decorate with cream,mint leaves and apricot halves.
Nutrition Facts : Calories 441.6, Fat 18.2, SaturatedFat 10.7, Cholesterol 171.7, Sodium 124.4, Carbohydrate 63.7, Fiber 2, Sugar 50.4, Protein 8.4
APRICOT MOUSSE
Make and share this Apricot Mousse recipe from Food.com.
Provided by Bekah
Categories Gelatin
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put apricots in bowl and cover with boiling water.
- Set aside for 1 hour to soften.
- Place drained apricots in blender, add honey and blend until smooth.
- In a small saucepan, dissolve gelatin in 2 tbls of water.
- Place on low heat and stir until all gelatin is dissolved.
- Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
- (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.
- Refrigerate for 1 hour before serving.
- ENJOY!
Nutrition Facts : Calories 236.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.1, Sodium 267.3, Carbohydrate 43.8, Fiber 2.4, Sugar 39.5, Protein 12.7
FRUIT RICOTTA MOUSSE
Originally came from Moosewood. We love it for breakfast or dessert. If you use strawberries, don't use frozen. The jam should be the same flavor as the fruit. Cherry is fantastic. Cooking time is the time the flavors rest to 'marry'.
Provided by Pilates Gal
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- For a smoother, mousse like texture, blend the ricotta cheese a couple minutes in the blender.
- Fold in the fruit and jam.
- If you plan to serve it all right away, fold in the whipped cream.
- Let it set 20 minutes in the fridge.
- If you only plan to use a portion now and the rest hours later, save out the whipped cream. Let the ricotta fruit mixture rest to let the flavors "marry".
- Spoon out whatever portions you pneed and add the whipped cream.
- Obviously you could use full fat or non fat for the cheese and whipped cream.
Nutrition Facts : Calories 118, Fat 3.7, SaturatedFat 3.2, Cholesterol 0.6, Sodium 26.8, Carbohydrate 20.5, Fiber 0.2, Sugar 16.4, Protein 0.9
APRICOT YOGURT FOOL
Try this delicious fruity dish with tangy Greek yogurt
Provided by Lesley Waters
Categories Afternoon tea, Dinner, Lunch, Snack, Supper, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
- Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.
Nutrition Facts : Calories 264 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.24 milligram of sodium
ORANGE AND APRICOT MOUSSE
A delicious looking dessert from Sugar Free Cooking. VARIATIONS - Use strawberries or peaches in place of the apricots. SERVING IDEA - Serve decorated with twisted strips of orange peel and a crisp biscuit if liked. The cooking time is the chill time estimated.
Provided by ImPat
Categories Gelatin
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Finely grate the rind from half of one orange using a fine grater.
- Cut all the oranges in haf and squeeze out the juice.
- Put all the oranges in half and squeeze out the juice.
- Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside.
- Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
- Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
- Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.
- Whisk the egg whites until they form soft peaks.
- Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
- Divide the fruit mousse evenly into serving glasses and chill until completely set.
SIMPLE POACHED APRICOTS
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
- Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
- Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.
Nutrition Facts : Calories 502 g, Fat 2 g, Protein 6 g
APRICOT MOUSSE
Provided by Colette Rossant
Categories dessert
Time 45m
Yield Eight to 10 servings
Number Of Ingredients 5
Steps:
- Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
- Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
- In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
- Spoon the batter into eight wine glasses or glass bowls.
- Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 8 grams
APRICOT MOUSSE RECIPE
Provided by BobLongo
Number Of Ingredients 13
Steps:
- In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well. In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix. Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside. Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree. Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight. To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.
ITALIAN APRICOT FOOL
Savour the flavour of this heavenly Italian apricot fool
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 7
Steps:
- Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
- Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
- Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
- Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.
Nutrition Facts : Calories 633 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
DRIED APRICOT MOUSSE
Steps:
- Simmer the apricots in the wine with the apples, lemon juice and sugar, covered, for 15 to 20 minutes or until soft. Cool and puree in a food processor.
- Meanwhile, beat the egg whites until they are in stiff peaks. Using a whisk, fold them into the apricot puree.
- Spoon the mousse into eight wine glasses or individual bowls. Chill for one to two hours. Just before serving, sprinkle with almonds.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 2 grams, Carbohydrate 81 grams, Fat 2 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 70 grams
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
YOGURT MOUSSE WITH APRICOT SAUCE
Categories Milk/Cream Dessert Quick & Easy Yogurt Apricot Vanilla Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make mousse:
- Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
- Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
- Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
- Make sauce while mousse chills:
- Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.
FROZEN APRICOT MOUSSE
Provided by Barbara Kafka
Categories dessert, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
- Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 60 milligrams, Sugar 33 grams
APRICOT MOUSSE
Provided by Marian Burros
Categories dessert
Time 3h30m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well.
- In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
- Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside.
- Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree.
- Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
- To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 25 grams
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