Apricot and white chocolate mousse

Apricot and white chocolate mousse

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white chocolate



apricot coulis



whipping cream




Preparation method

  • Soak the gelatin in cold water. Boil the coulis and add the gelatin.
  • Stir the coulis with the callets while still warm and stir until the mixture is completely smooth.
  • Leave the mixture to cool down to around 35°C.
  • Whisk the cream until it has the consistency of yoghurt and fold it into the mixture.
  • Pour the mixture in a piping bag, tie a knot in the bag, and leave the mixture to firm up in the refrigerator for about three hours.

Serving suggestions

  • As a component in a dessert with other apricot components.
  • In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger. 

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