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–+ servings

Creamy Ricotta Apricot Mousse

bakingwithnessa
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!
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Prep Time 10 minutes
REFRIGERATE 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine French, Italian
Servings 4

Equipment

Santoku Chef Knife
Eco-Chop
Magnetic Measuring
Le Petit Grater
Spatula
Provence Apricot Jam

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!

Video

Special Notes

Nutrition

Nutrition Facts
Creamy Ricotta Apricot Mousse
Amount Per Serving
Calories 275 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 4g
Cholesterol 51mg17%
Sodium 95mg4%
Potassium 343mg10%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 19g21%
Protein 13g26%
Vitamin A 2112IU42%
Vitamin C 12mg15%
Calcium 224mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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