Frozen Apricot Mousse

Name: Frozen Apricot Mousse
Total time: 20 min
Yield: 2 servings
Cuisine: french
Ingredients: 3 ounces dried apricots; 3/4 cup water; 1 tablespoon sugar; 1 2-inch piece vanilla bean, split lengthwise; 3 tablespoons fresh lemon juice; 1/2 cup heavy cream; 1 tablespoon amaretto liqueur (optional); 1/4 cup amaretti cookies, coarsely ground

By Barbara Kafka

Total Time: 20 minutes, plus at least 4 hours for chilling
Rating: (0)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:2 servings

3ounces dried apricots
¾cup water
1tablespoon sugar
12-inch piece vanilla bean, split lengthwise
3tablespoons fresh lemon juice
½cup heavy cream
1tablespoon amaretto liqueur (optional)
¼cup amaretti cookies, coarsely ground

Ingredient Substitution Guide

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Preparation

Step 1
Combine apricots, water, sugar, vanilla bean and lemon juice in a 1½-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.
Step 2
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.
Step 3
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.