Apricot mousse

Apricot mousse

We've used Sweet Freedom syrup in this fruity treat, plus replaced cream with evaporated milk.

By , 21 September 2015
Apricot mousse
  • Ready in: 40 mins
  • Serves: 6
  • Price: 71p per serving
Nutritional Info
Each 132g serving contains
  • Fat low
  • Saturates low
  • Sugars high
  • Salt low
  • Energy 850KJ 203KCAL
of your reference intake.
Typical energy values per 100g: 644kJ/154kcal.
  • 250g pack Chosen by you Stoned Dried Apricots
  • 200ml apple juice
  • 4 sheets leaf gelatine
  • 4 tbsp Sweet Freedom syrup
  • 170g can Carnation Topping Evaporated Milk, chilled
  • 2 large egg whites
  • Chopped pistachios, to serve
  • Flaked almonds, to serve
  • Put the apricots in a pan with the apple juice. Add water to come just to the top of the apricots. Simmer for 15 minutes with the pan lid on.

  • Soak the sheets of gelatine in cold water for 10 minutes, then remove and gently squeeze out any excess moisture.

  • Whizz the apricots to a purée with a processor or blender. Put in a large bowl.

  • Add the gelatine and Sweet Freedom syrup to the hot purée. Stir until the gelatine dissolves completely. Leave until cool but not set.

  • Whisk the evaporated milk into a thick foam. Fold into the purée, then chill until the mixture is just on the point of setting.

  • Beat the egg whites into glossy peaks. Fold into the mousse. Divide the mixture between 6 serving glasses and chill until set. Sprinkle with the nuts to serve.