Apricot Mousse Recipe

1st Apricot Wash, halve and stone into small cubes. Mix lemon juice with grape juice. 2nd Sugar in a saucepan melt golden. Apricot cubes in it while turning sauté, deglaze with lemon and grape juice. Add cloves and cardamom capsule, let everything simmer on low heat without lid about 10 minutes until the apricots are soft. 3rd Soak gelatin in cold water. Remove cloves and cardamom capsule and pass through the South, including apricots through a sieve. Expressed dissolve gelatin in it, let cool and mass in the fridge. 4th Once the ground begins to gel, beat the cream until stiff and fold loosely below it. Apricot mousse into tall glasses or bowls and fill in the fridge in 3 hours leave to set. 5th Mousse with apricot columns as desired, grated chocolate and mint garnish. Per serving: 310 kcal/1310 kJ 45 g carbohydrates, 4 g protein, 12 g F