Apricot Mousse

1. Apr, 2017

An old time favourite! Dessert done for Sunday lunch.


2x410g tins apricot halves, 2x250ml fresh cream, 1x380g tin evaporated milk, 1 packet apricot or peach jelly, chopped pecans, sugar.

Always remember that evaporated milk MUST be ice cold before whipping. Either refrigerate overnight or place in the freezer for one hour. Dissolve the jelly in 200ml hot water and set aside to cool. Drain the apricots and place them in a food processor. Pulse until just smooth. Set aside. Beat the fresh cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla essence until stiff. Divide the cream in two and place in the fridge until needed. Beat the evaporated milk with 2 tablespoons of sugar until light and fluffy. Carefully fold in the pureed apricots. Be careful not to deflate the cream. Fold in the jelly and then fold in one half of the beaten cream. Carefully spoon the mousse into individual serving glasses or one large serving dish. Top each glass with a spoonful of the remaining fresh cream. Top with chopped pecans. Refrigerate for at least 4 hours before serving. This is a great dessert to make the night before serving. I just made mine for a family lunch tomorrow. Enjoy!