Apricot Mousse Recipe

Apricot Mousse

Mousse d’Apricots, a fragrant, light dessert based on a recipe I got from friends in the South of France. While fresh apricots are enjoyed in season, a great deal of them is dried for use throughout the year. I use dried ones and serve it with crème fraîche or mascarpone.

Yield: 4

Time: 30 minutes plus 1-2 hours chilling time


  • 1 lb (450 g) dried apricots
  • 1 cup (240 ml) water
  • 1/2 cup (120 ml) dry white wine
  • 2 egg yolks, lightly beaten
  • 1/2 cup (100 g) sugar
  • 1 Tbsp cornstarch
  • 1 1/2 cups (340 ml) milk
  • 1/2 Tbsp vanilla extract
  • 2 Tbsp apricot liquor (optional)
  • 3/4 cup (170 ml) heavy cream, whipped
  • 8 mint leaves (optional)
Apricot Mousse
Apricot Mousse


Wash apricots and place them in a saucepan with the water and wine. Cover and simmer gently for 15-20 minutes. Set aside to cool a bit. Save 4 cooked apricots for garnishing. Process remaining apricots with the cooking water in a food processor until you obtain a smooth puree.

Beat eggs with the sugar and cornstarch until well mixed and pour it in a saucepan. Add the milk stirring constantly. Cook over low heat just until it thickens. Do not let it come to a boil. Fold in the apricot puree, the vanilla extract, and the apricot liquor (optional). Mix well.

Chill for 30 minutes. Fold in the whipped heavy cream.

Pour apricot cream into chilled dessert glasses and chill well again before serving. Garnish with an apricot half and some mint leaves.

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