Apricot mousse recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook, 3 hrs 00 mins to cool
  • 451 calories / serving
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Place the icing sugar, apricot flesh and lemon juice in a saucepan. Cook over a medium heat for a few minutes until softened.

Pulse in a food processor until smooth, then press through a sieve into a clean bowl. Pulse the ricotta in a clean food processor until light and fluffy. Whip the cream in a clean mixing bowl until soft peaks form. Fold in the ricotta then the apricot purée until smooth.

Spoon into serving glasses, cover and chill for a few hours. When you are ready to serve the mousses, garnish each with 3 raspberries before serving.

*This pudding is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions.

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  • Ingredients

  • 400g ricotta
  • 250ml whipping cream
  • 50g icing sugar
  • 4 apricots
  • juice of ½ lemon
  • 12 raspberries, to garnish
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  • Energy 1869kj 451kcal 23%
  • Fat 36g 51%
  • Saturates 22.7g 114%
  • Sugars 19.3g 21%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 19.4g Protein 11.2g Fibre 1.3g

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