June 05, 2022
Apricot Sherbet (Mousse a L'Abricot Glacee)
Apricot Sherbet (Mousse a L'Abricot Glacee)
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Category
Desserts
Servings
2
Prep Time
30 minutes
Cook Time
4 hours
Calories
128
This tart and sweet summer mousse is from Julia Child's famous book, Mastering the Art of French Cooking. We like this especially for hot days, with fresh mint on top and a cookie on the side!
Author:True Citrus
Ingredients
20 ounce can of apricot halves (or 2 1/2 cups fresh apricots,pitted and halved)
2 egg whites
1/2 cup superfine sugar
-
2 packets True Lemon in 2 tablespoons of water
2 drops of almond extract
Directions
Puree the apricots (drain first if using canned). If using fresh apricots, you may want to cook the apricots in a little water on the stove to soften them a bit before pureeing (optional).
- Put two cups of the pureed apricots into a mixing bowl.
- With a mixer, beat the sugar and True Lemon juice into the puree until sugar dissolves.
- Whip the egg whites until the mixture is satiny smooth and stiff peaks begin to form. Add almond extract.
- Gently fold the beaten egg whites into the apricot mixture.
- Cover with plastic wrap and place in the freezer.
- Freezing will take around four hours. Two or three times during the freezing, take out and whip to break up the ice crystals.
- Let the mousse soften for half an hour in the fridge before serving.
Recipe Note
Adapted from Mastering the Art of French Cooking. Feel free to use less sugar, and to experiment by substituting other stone fruits (such as plums or peaches) for the apricots. Bon appetit!