Apricot Mousse Recipe

Name: Apricot Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. ladyfingers; 3 (16 oz.) cans apricot halves; 2 envelopes unflavored gelatin; 5 egg yolks; 1 1/4 c. sugar, divided; 1/8 tsp. salt; 1 c. milk; 2 Tbsp. apricot brandy; 2 oz. almonds, slivered; 1 1/2 c. whipping cream; 3/4 c. whipping cream; 2 Tbsp. powdered sugar; 1/8 tsp. almond extract

Servings: persons

2 pkg. ladyfingers
3 (16 oz.) cans apricot halves
2 envelopes unflavored gelatin
5 egg yolks
1 1/4 c. sugar, divided
1/8 tsp. salt
1 c. milk
2 Tbsp. apricot brandy
2 oz. almonds, slivered
1 1/2 c. whipping cream
3/4 c. whipping cream
2 Tbsp. powdered sugar
1/8 tsp. almond extract

1
Line a 9-inch spring-form pan with ladyfingers.
2
Drain apricots; save 1/2 cup juice. Save 4 halves for garnish.
3
Puree apricots.
4
Add gelatin to apricot juice.
5
Combine egg yolks, 3/4 cup of sugar and salt in saucepan; slowly add milk, cooking over medium heat for about 4 minutes, until mixture thickens and reaches 160u00b0.
6
Add gelatin mixture and cook until dissolved.
7
Stir in pureed apricots, brandy and sliced almonds.
8
Chill until thickness of unbeaten egg whites.
9
Beat whipping cream and 1/2 cup of sugar to soft peaks.
10
Blend whipped cream into apricot mixture and spoon into spring-form pan.
11
Garnish with additional whipped cream and apricot halves.
12
This is very light, airy and delicious.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pkg. ladyfingers, 3 (16 oz.) cans apricot halves, 2 envelopes unflavored gelatin, 5 egg yolks, and more.

Yes, Apricot Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions