This homemade apricot mousse is perfectly fluffy and makes the best light dessert (and is also incredible on top of pie or ice cream).
How to Make Apricot Mousse
- Prep Gelatin & Blend Apricots. Dissolve gelatin in milk (microwave for about 20 seconds). Blend apricots and sugar until smooth, then mix in the gelatin.
- Whip & Combine. Beat heavy cream until soft peaks form. Add the apricot mixture and beat to combine.
- Chill & Serve. Divide into serving glasses and refrigerate for at least 2 hours. Before serving, top with apricot preserves mixed with hot water and garnish with raspberries.
Why Is My Apricot Mousse Watery?
A mousse is a popular dessert known for its airy and light texture. However, if your mousse is coming out watery and not holding its shape, it can be due to a few reasons.
One common culprit is over-whipping the mixture, which can incorporate too much air and cause the mousse to do the opposite and actually collapse.
Another factor is using a liquid that is not chilled enough, such as warm cream, which can prevent the mousse from setting properly.
Can I Make Apricot Mousse Without Gelatin?
There are several options to choose from when it comes to gelatin substitutes.
One popular choice is agar, which is derived from seaweed and is a vegan alternative to gelatin. It is considered a plant-based option for those who don’t want to use animal-based gelatin.
Another option is arrowroot powder, which can help thicken the mousse and give it a silky, smooth texture. Coconut cream is also a great option, as it can help create a creamy consistency and add a tropical flavor.
Apricot Mousse
Ingredients
- 2 ½ cups fresh apricot, pitted and chopped
- 3 tbsp milk
- 2 tsp powdered gelatin
- ½ cup granulated sugar
- 1 ¼ cup heavy cream, cold
For serving (optional):
- raspberries
- 2 tbsp apricot preserves
- 1 ½ tsp hot water
Instructions
- Sprinkle the gelatin over the milk in a microwave-safe bowl.
- Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
- Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
- Add the apricots and sugar to a blender and blend until smooth.
- Add the gelatin mixture and pulse to combine.
- Set aside.
- Place the heavy whipping cream in the bowl of a stand mixer fitted with a whisk attachment.
- Beat on medium speed until soft peaks form.
- Add the apricot mixture and beat to combine.
- Divide between serving glasses.
- Refrigerate for minimum 2 hours.
- In a small bowl combine the apricot preserves and hot water.
- Decorate each glass with apricot preserves mixture and raspberries and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
