Wednesday, July 29, 2015

Apricot melon mousse - Aprikos- och melonmousse

Aprikos- och melonmousse

A frozen mousse with a fine taste of apricots and melons. What could be more refreshing on a hot summer’s day?

6 to 8 servings

1 can apricots, 14 oz
½ honeydew melon, 8 to 10 oz
2/3 cup water
2/3 cup sugar
1 ¼ cups whipping cream
2 tbsps powdered sugar
zest and juice from 1 orange

apricots or melon slices

Drain the canned apricots well. Peel the melon and remove the seeds. Cut in smaller pieces. Mash apricots and melon pieces in a food processor or mixer. Bring water and sugar to a boil and let boil until thick and syrupy, about 15 minutes. Allow to cool.

Beat the cream and blend in the powdered sugar. Mix fruit purée and syrup, add orange zest and juice and blend in the cream. Pour the mousse in serving bowls or in a cake ring and freeze for 3 to 4 hours.

Allow the mousse to thaw for ½ to 1 hour before serving. Decorate with apricots or thin melon slices and serve.





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