Ingredients for Apricot Cream Mousse
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons lemon juice
- cans canned apricots
- 2 cups whipped heavy cream
- approximately 30-36 ladyfingers
- fresh mint leaves, for garnish
- 1 pound fresh apricots (for puree and garnish)
- 1 ½ cups apricot puree
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How to Make Apricot Cream Mousse
- Line a loaf tin (approximately 9x5 inches) with cling wrap, leaving an overhang on the sides to help with turning out.
- In a mixing bowl, combine 1 (14 ounce) can sweetened condensed milk and 2 tablespoons of lemon juice. Whisk until well combined.
- Add 1 ½ cups of apricot puree (from approximately 1 pound fresh apricots, reserving 6 halves for garnish) and gently fold in 2 cups of whipped heavy cream. Be careful not to overmix.
- Arrange a layer of ladyfingers (approximately 10-12) on the bottom of the prepared loaf tin. Spread half of the apricot mousse evenly over the ladyfingers.
- Repeat layer 4: add another layer of ladyfingers, followed by the remaining mousse.
- Top with a final layer of ladyfingers.
- Cover the loaf tin tightly with the cling wrap overhang and chill in the refrigerator for at least 12 hours, or preferably overnight.
- To serve, carefully lift the mousse from the tin using the cling wrap overhang. Decorate with whipped cream, fresh mint leaves, and the reserved apricot halves.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
201g
Fat
53g
Carbs
21g
