Apricot mousse with white chocolate and redcurrant
53 - 6 порции
I often prepare this mousse with strawberries, this time I decided to experiment and made it with apricots. The combination of sweet apricot aroma and white chocolate were very impressive, and easiest jelly of red currants only improved the overall taste of the dessert. Turned out sweet with a slight acidity to the dessert. The contest "Sweet taste of summer".
Ingredients for Apricot mousse with white chocolate and redcurrant
- Apricot - 400 g
- White chocolate - 150 g
- Gelatin - 2.5 tablespoon
- Chicken egg - 4 PCs
- Cream - 30 ml
- Red currants - 160 g
- Sugar - 60 g
Step by step instruction of cooking Apricot mousse with white chocolate and redcurrant
Gelatin pour a small amount of water for 30 minutes. Then carefully drain the water and add 3 tablespoons of boiling water.
Grind the apricots into a puree using a blender.
Red currant mash, add sugar and on slow fire to bring to dissolve the sugar (do not boil!).
Once the sugar has dissolved, RUB through a sieve, cake to throw away, and the separated liquid, add 1 tablespoon of pre-cooked gelatinous mass.
Chocolate melt in a water bath.
Beat the yolks, add melted chocolate, mix well.
In the apricot puree, add the remaining gelatin, mix well.
Mix the puree with the chocolate-yolk mass. With a whisk whip the cream, add to the mass. Gently mix in the beaten egg whites.
In bowl alternately put first the mousse, then a few spoonfuls of currant jelly, then mousse, jelly.
The last layer of mousse. The idea was to make a mousse with light red stains. As it turned out, the efforts were in vain, jelly sank to the bottom, leaving no streaks :-)
Put bowl with the mousse in the fridge for 3 hours.
When serving decorate with sprigs of red currants and white chocolate chips.