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Apricots Mousseline
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| Artist: |
_ |
| Categories: |
Desserts, Fruits, Terrines / Mousses & Pates |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | apricots, halved - seeds removed | | 4
| x | eggs | | 1
| tbsp | sugar | | 1
| cup | powdered (icing) sugar | | 1
| tsp | lemon juice |
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Procedures:
| 1 | Place apricot meat in a blender. Add lemon juice and sugar, then blend to make a fine puree. | | 2 | For the eggs, separate the yolks and whites. | | 3 | Add the powdered sugar to the egg yolks, then beat vigorously until light and creamy. Fold into the apricot puree. | | 4 | Beat the eggwhites until stiff, then fold into the apricot puree. | | 5 | Mix well, then pour into serving cups. Freeze for about 2-3 hours before serving. | | 6 | Garnish with apricot slices and cherries. |
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