Best 9 Orange And Apricot Mousse Recipes

DREAMY ORANGE MOUSSE

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

EASY APRICOT CREAM DESSERT

Steps:

• Place the apricots in a blender and puree.
• In a small bowl, soften the gelatin in the cold water.
• In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
• Refrigerate mixture for about 30 minutes.
• Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.

ORANGE AND APRICOT MOUSSE

Steps:

• Finely grate the rind from half of one orange using a fine grater.
• Cut all the oranges in haf and squeeze out the juice.
• Put all the oranges in half and squeeze out the juice.
• Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside.
• Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
• Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
• Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.
• Whisk the egg whites until they form soft peaks.
• Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
• Divide the fruit mousse evenly into serving glasses and chill until completely set.

APRICOT MOUSSE

Steps:

• In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well.
• In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
• Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside.
• Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree.
• Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
• To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.

APRICOT ORANGE SYRUP WITH AMARETTO

Steps:

• Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
• Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.

APRICOT ORANGE MARMALADE

Steps:

• Coarsely grate and keep the zest.
• Separate the orange segments.
• Combine orange segments (minus membranes), zest, apricots and sugar.
• Bring to a boil over medium heat.
• When mixture begins to boil, start mashing.
• Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
• Hot pack and seal.
• Hot water bath 15 minutes.

APRICOT CREAM MOUSSE

Steps:

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

APRICOT MOUSSE

Steps:

• Put apricots in bowl and cover with boiling water.
• Set aside for 1 hour to soften.
• Place drained apricots in blender, add honey and blend until smooth.
• In a small saucepan, dissolve gelatin in 2 tbls of water.
• Place on low heat and stir until all gelatin is dissolved.
• Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
• (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.
• Refrigerate for 1 hour before serving.
• ENJOY!

APRICOT MOUSSE FILLING

Steps:

• Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
• Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
• Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute.
• Cook over low heat 10 minutes, stirring until gelatin dissolves.
• Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended.
• Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
• Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl.
• Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl).
• Beat egg white mixture at medium speed of a mixer 7 minutes.
• Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form.
• Remove bowl from simmering water; beat in vanilla.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.