Creamy Ricotta Apricot Mousse
Who's ready for a delicious and decadent dessert?? Try this creamy ricotta apricot mousse, your taste buds will thank you for this divine dessert!
Ingredients
RICOTTA APRICOT MOUSSE
- 10.60 oz (300 g) apricots (4 Apricots | Washed | Pat Dry | Chopped)
- 14.10 oz (400 g) Ricotta cheese
- 1 Tbsp (20 g) Provence Apricot Jam (Original recipe uses Sugar)
- 1 lemon zest (From 1 a lemon)
GARNISH
- 4 Tbsp (80 g) Provence Apricot Jam (My personal Addition)
- 1 apricot (Washed | Pat Dry | Quartered)
Instructions
APRICOT MOUSSE PREPARATION
- Cut your apricots into quarters. Transfer it directly into your Eco Chop. Add the ricotta cheese, Provence Apricot Jam and lemon zest. Give it a few pulls to chop it to your liking, it will become creamy. NOTE: If you wish a smoother texture you may use a food processor. Fill your Pastry Bag with the cream. NOTE: It might get runny depending on the fruit. Set aside.
ASSEMBLY
- Add a tablespoon of Provence Apricot Jam at the bottom of your glass, creating a curve to the sides. Pipe your apricot mousse into the center. Refrigerate for at least 2 hours.
- Once your Creamy Ricotta Apricot Mousse is ready to be enjoyed, place a quarter of an abricot on top. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 275kcal | Carbohydrates: 29g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 95mg | Potassium: 343mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2112IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com