Light Apricot Mousse by @hervecuisine

20 min

4 servings

🍑

400 g

Apricots

🥣

300 g

Skyr

🍯

42 g

Honey

🥚

66 g

Egg whites

🌿

3 g

Rosemary

  1. Rinse
    • ripe apricots

    Rinse the 400 g ripe apricots. Remove and discard their pits.

  2. Add
    • ripe apricots
    • honey
    • fresh rosemary

    Add the apricots, 42 g honey, and 3 g fresh rosemary to a mixing bowl. Blend until completely smooth.

  3. Purée
    • ripe apricots

    Reserve about 4 tablespoons of apricot purée for the glasses. Transfer the remaining purée to a clean mixing bowl.

  4. Add
    • Skyr
    • ripe apricots

    Add the 300 g Skyr to the remaining apricot purée. Stir until evenly combined.

  5. Place
    • egg whites

    Place the 66 g egg whites in a clean dry bowl. Whisk until stiff peaks form.

  6. Fold
    • egg whites
    • Skyr
    • ripe apricots

    Fold half of the whipped egg whites into the apricot-Skyr mixture. Fold gently until mostly incorporated.

  7. Fold
    • egg whites
    • Skyr
    • ripe apricots

    Fold in the remaining whipped egg whites. Stop folding once the mousse is light and uniform.

  8. Spoon
    • ripe apricots
    • Skyr
    • egg whites

    Spoon the reserved apricot purée into the bottom of 4 dessert glasses. Divide the mousse among the glasses.

  9. Chill

    Chill the filled glasses for 120 min. Serve cold.

Light Apricot Mousse by @hervecuisine

20 min

4 servings

🍑

400 g

Apricots

🥣

300 g

Skyr

🍯

42 g

Honey

🥚

66 g

Egg whites

🌿

3 g

Rosemary

Preparation Steps

  1. Step 1/9

    Rinse the 400 g ripe apricots. Remove and discard their pits.

    🍑ripe apricots
    🔪knife
    🪵cutting board

  2. Step 2/9

    Add the apricots, 42 g honey, and 3 g fresh rosemary to a mixing bowl. Blend until completely smooth.

    🍑ripe apricots
    🍯honey
    🌿fresh rosemary
    🥣mixing bowl

  3. Step 3/9

    Reserve about 4 tablespoons of apricot purée for the glasses. Transfer the remaining purée to a clean mixing bowl.

    🍑ripe apricots
    🥄measuring spoon
    🥣mixing bowl

  4. Step 4/9

    Add the 300 g Skyr to the remaining apricot purée. Stir until evenly combined.

    🥣Skyr
    🍑ripe apricots
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/9

    Place the 66 g egg whites in a clean dry bowl. Whisk until stiff peaks form.

    🥚egg whites
    🥣mixing bowl
    🥄whisk

  6. Step 6/9

    Fold half of the whipped egg whites into the apricot-Skyr mixture. Fold gently until mostly incorporated.

    🥚egg whites
    🥣Skyr
    🍑ripe apricots
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/9

    Fold in the remaining whipped egg whites. Stop folding once the mousse is light and uniform.

    🥚egg whites
    🥣Skyr
    🍑ripe apricots
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/9

    Spoon the reserved apricot purée into the bottom of 4 dessert glasses. Divide the mousse among the glasses.

    🍑ripe apricots
    🥣Skyr
    🥚egg whites
    dessert glass
    🥄rubber spatula

  9. Step 9/9

    Chill the filled glasses for 120 min. Serve cold.

    dessert glass

Composition

Ingredients

Types

Dairy, Sweetener, Egg

Ingredients

Apricots, Skyr, Honey, Egg whites, Rosemary

Notes

Apricots (ripe, rinsed and pitted), Skyr (or Greek yogurt or fromage blanc), Honey (2 to 3 tablespoons), Egg whites (can be replaced with 200g whipped heavy cream for a richer version), Rosemary (a few sprigs)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Gluten-free, Pescatarian, Low-fat

Calories

143 kcal

Macro nutrients

Protein: 13.1g, Carbohydrates: 18.3g, Sugars: 16.9g, Fat: 0.5g, Saturated fat: 0.2g, Fiber: 1.1g, Sodium: 54mg

Nutritional Information

Minerals

Potassium: 267mg, Calcium: 111mg, Phosphorus: 139mg, Magnesium: 15mg, Iron: 0.5mg

Vitamins

Vitamin C: 10mg, Vitamin A: 59µg, Vitamin B12: 0.3µg, Vitamin B2: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, mixing bowl, whisk, rubber spatula, measuring spoon, dessert glass

Appliances

Blender

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Breakfast, Snack, Brunch

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Airy, Light, Creamy, Cloud-like, Smooth

Flavors

Sweet, Fruity, Tangy, Herbal, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Keep covered,Do not leave longer because the mousse contains raw egg white and dairy), fridge : 24 h (Store covered in an airtight container or covered dessert glasses,Keep at or below 4°C,Consume promptly because the recipe contains raw egg white), freezer : (Not recommended because thawing damages the airy mousse texture)