Apricot Cream Mousse

1. 1

   Line a loaf tine with cling wrap.

2. 2

   combine condensed milk and lemon juice.

3. 3

   Add apricot puree and lightly fold in the whipped cream.

4. 4

   Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.

5. 5

   Repeat twice more ending with ladyfingers.

6. 6

   chill for at least 12hrs before serving .

7. 7

   Turn out and decorate with cream,mint leaves and apricot halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.