Best 5 Apricot Mousse Filling Recipes

APRICOT MOUSSE FILLING

Steps:

• Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
• Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
• Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute.
• Cook over low heat 10 minutes, stirring until gelatin dissolves.
• Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended.
• Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
• Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl.
• Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl).
• Beat egg white mixture at medium speed of a mixer 7 minutes.
• Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form.
• Remove bowl from simmering water; beat in vanilla.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.

SUMMER APRICOT VICTORIA SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
• Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
• Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.

APRICOT MOUSSE

Steps:

• Put apricots in bowl and cover with boiling water.
• Set aside for 1 hour to soften.
• Place drained apricots in blender, add honey and blend until smooth.
• In a small saucepan, dissolve gelatin in 2 tbls of water.
• Place on low heat and stir until all gelatin is dissolved.
• Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
• (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.
• Refrigerate for 1 hour before serving.
• ENJOY!

YOGURT MOUSSE WITH APRICOT SAUCE

Steps:

• Make mousse:
• Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
• Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
• Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
• Make sauce while mousse chills:
• Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

APRICOT CHIFFON PIE

Steps:

• Bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil in a medium saucepan. Cover, reduce heat, and simmer until apricots are very soft, about 10 minutes. Remove from heat, and let cool for 20 minutes.
• Puree in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups puree; reserve 1/2 cup.)
• Sprinkle gelatin over 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot puree in medium saucepan over medium-high heat. Whisk softened gelatin into puree, and stir until gelatin dissolves.
• Prepare an ice-water bath. Whisk together the yolks and 1/2 cup sugar. Whisk in 1/3 of the apricot-gelatin mixture, then pour back into pot. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through sieve into a bowl set in ice-water bath. Whisk until just beginning to gel, 5 minutes.
• Whisk whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk 1/3 of the whites into apricot-gelatin mixture. Gently fold in remaining whites. Return bowl to ice-water bath; let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will mound quite high). Refrigerate at least 2 hours or up to overnight. Spoon reserved 1/2 cup apricot puree on top and garnish with pistachios.