Eats
Recipe File: Frozen Apricot Mousse
The joyous season of treats and desserts is upon us! I am happy about this, but this is not going to be the year I make 12 different cut out decorated cookies. I haven’t even managed to make my Grandmother’s fruit cake and now it’s too late. I have too many tiny gnomes to knit so no showoff baking this year.
If you, like me, are a little out of breath this holiday season but still want to treat the sweethearts in your life, I offer you this creamy, frozen, make ahead dessert. This dessert is eggy and features dried apricots and almond essence—total winter holiday vibes. It’s quick and you can freeze it in the pretty glasses you intend to serve it in or freeze it in a tupperware for another day. With a batch in the freezer you will be ready to sparkle no matter who drops by.
And it goes like this…
Ingredients
1 cup dried apricots, simmered for 10 minutes in just enough water to cover
2 eggs
¾ cup sugar
¼ teaspoon almond extract
1 cup heavy cream, whipped to stiff peaks
Slivers of dried apricot and lime zest to garnish
Preparation
- Once apricots are soft, drain off any water that may be left in the saucepan and chop finely in a food processor or by hand with a large knife.
- Beat the eggs, gradually adding the sugar, until light and fluffy, about 5 minutes. Add almond essence and mix just to combine.
- Fold in the apricots.
- Fold in the heavy cream.
- Spoon into small serving glasses and garnish with the zest and slivers of apricot. This is very rich so a little goes a long way.
- Alternatively, freeze in an airtight container for later use. Serves 8. Keeps well for 4-5 days.
File it!
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Yum!!!!!
Heavenly!
It sounds delicious, but are we not supposed to be wary if eating raw eggs these days?
You can buy pasteurized eggs. Davidson’s brand are marked with a red “P” stamped on the eggs. I imagine they are super expensive now, and they are hard to find. Maybe Whole Foods carries them.
You can pasteurize eggs in the shell at home but it can be tricky. The temperature of the water has to be held at 140°, no higher or they’ll cook in the shell.
The easiest way to pasteurize eggs at home is if you have a sous vide cooker because the temp of the water bath will not vary. Once the water bath is at 135° add the eggs, and process for 75 minutes.
Of not if
Original handwritten recipe includes brown sugar. Was its omission intentional or accidental?
Intentional! Sarah opted two write up a less sweet version than the one she has prepared in the past. We can vouch for the deliciousness. Kay, Ann, and I got to taste it one Rhinebeck weekend night.
I don’t know the answer but I certainly prefer not adding a tablespoon of brown sugar to nice tart apricots.
This sounds very yes. All yes.
But, and, ALSO – are you sharing the gnomes?!?!?!
Yes, I will post the gnomes on my Instagram feed, but it may be late on Christmas Eve!
I suppose if you’re worried about raw eggs you could temper them with the hot apricot mixture. Perhaps adding 2 more for added volume. Then fold the mixture into the whipped cream. Basically cooked custard apricots and then the whipped cream.
Thank you Sarah! Looking forward to seeing the gnomes.
This looks delightful!
This looks so much like a delicious snowdrift, just love the look of this and I bet it tastes delicioso.
Raw eggs from the grocery store are perfectly safe. Very educational article here: https://slate.com/technology/2014/03/salmonella-and-raw-eggs-how-ive-eaten-tons-of-cookie-dough-and-never-gotten-sick.html
Interesting and reassuring article, especially as I eat a lot of raw eggs in the form of mayonnaise. I’ve never had a problem but always good to have the reassurance.
This is yummy! I made it for New Year’s Eve (doubled the recipe and reduced the sugar by 1/3) and it was the perfect cap to the evening’s elegant meal with old friends.