Apricot Cream Mousse

“I love to make desserts with fruit. This recipe won first prize in a competition sponsored by Nestle and a local radio station. Perfect for a summer evening.Save 6 apricots halves for decoration. Ladyfingers are what we call boudoir biscuits in South Africa.”
READY IN:
12hrs 45mins
SERVES:
8-10
YIELD:
8-10 slices
UNITS:
US

Ingredients Nutrition

  • 1 (397 g) can condensed milk
  • 4 teaspoons lemon juice
  • 1 (825 g) canned apricots (well drained and pureed)
  • 250 ml whipping cream, whipped till peaks form (save 100ml for decoration)
  • 2 (125 g) pkts ladyfingers
  • mint leaf, and your imaginination for decorating

Directions

  1. Line a loaf tine with cling wrap.
  2. combine condensed milk and lemon juice.
  3. Add apricot puree and lightly fold in the whipped cream.
  4. Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.
  5. Repeat twice more ending with ladyfingers.
  6. chill for at least 12hrs before serving .
  7. Turn out and decorate with cream,mint leaves and apricot halves.

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