Apricot Mousse
- Total Time
- 45 minutes, plus refrigeration
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Ingredients
- 1cup dried apricots
- 1soft bean-curd cake (see note)
- 1½tablespoons brandy or apricot liqueur
- 3egg whites
- 24melon balls (cantaloupe or honeydew Fresh mint for garnish)
Nutritional analysis per serving (10 servings)
67 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 4 grams protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
- Step 2
Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
- Step 3
In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
- Step 4
Spoon the batter into eight wine glasses or glass bowls.
- Step 5
Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.
- There are two types of bean-curd cakes: soft bean curd, which is more like a custard, and cotton bean curd, used in cooking. The packaged soft or silken bean curd is the best one to use for desserts.
Private Notes