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Light and Fruity Apricot Mousse

Remember those summer afternoons, filled with sunshine and the sweet scent of ripe fruit? This apricot mousse captures that essence: a moment of lightness and sweetness, a promise of sunny flavors. And the best part? It's incredibly easy and quick to prepare!
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ripe apricots
  • 125 g plain yogurt (whole milk or half-skim)
  • 1 egg white
  • 1 tbsp powdered sugar (or to taste)
  • fresh mint leaves for garnish

Equipment

  • Immersion blender or food processor
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • 4 ramekins or glasses

Method
 

  1. Pit the apricots. Using an immersion blender or food processor, blend them into a smooth purée. Add the yogurt and blend for another 30 seconds for a creamy texture.
  2. In a clean, dry bowl (this is important for the egg whites to whip properly!), beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, continuing to beat, until you obtain a glossy and firm meringue.
  3. Gently incorporate the meringue into the apricot and yogurt purée using a spatula, lifting the mixture from bottom to top. Mix until everything is homogeneous, without stirring too much to avoid breaking the meringue.
  4. Divide the mousse into 4 ramekins or glasses. Cover and refrigerate for at least 30 minutes, or longer for an even firmer texture.
  5. Before serving, garnish each ramekin with a few slices of fresh apricot and mint leaves. Serve well chilled!

Notes

You can substitute apricots with other red fruits such as raspberries or blackberries. For an original touch, add a teaspoon of bitter almond extract to the apricot purée. A little lemon zest can also add a refreshing acidic note. For a perfect meringue, make sure your bowl and beaters are perfectly dry. If preparing the mousse in advance, wait to decorate it just before serving to prevent the fruit from releasing water.