Apricot Sherbet (Mousse a L'Abricot Glacee)
This tart and sweet summer mousse is from Julia Child's Mastering the Art of French Cooking. We like this especially for hot days, with fresh mint on top and a cookie on the side.
20 ounce can of apricot halves (or 2 ½ cups fresh apricots, pitted and halved)
2 egg whites
1/2 cup superfine sugar
2 packets True Lemon in 2 tablespoons water
2 drops almond extract
1. Puree the apricots (drain first if using canned). If using fresh apricots, some like to cook the apricots in a little water to soften them a bit before pureeing, but that’s optional.
2. Put two cups of pureed apricots into a mixing bowl.
3. With mixer, beat the sugar and True Lemon juice into the puree until sugar dissolves.
4. Whip the egg whites until mixture is satiny smooth and stiff peaks begin to form. Add almond extract.
5. Gently fold the beaten egg whites into the apricot mixture.
6. Cover with plastic wrap and place in the freezer.
7. Freezing will take around four hours. Two or three times during the freezing take out and whip to break up the ice crystals.
8. Let the mousse soften for half an hour in the fridge before serving.
Adapted from Mastering the Art of French Cooking. Feel free to use less sugar, and to experiment by substituting other stone fruits for the apricots. Bon appetit!
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