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Ingredients

  • 4 ¾ cups peaches and apricots, washed and diced

  • ½ cup sugar

  • 1 package of unflavored gelatin

  • ½ cup fresh cream

  • Mint leaves

Directions

  1. Soak the gelatin in very cold water.

  2. Sauté the fruit in a pan over medium heat. Stir in the sugar. Cook for 5 minutes. Remove from the heat.

  3. Blend 1 cup of pulp with an immersion blender. Squeeze the gelatin and add it to the blended pulp. Stir.

  4. Add the cream to a small bowl and whip. Pour it into the blended pulp and stir to create a mousse.

  5. Spoon the mousse into small glasses and refrigerate for at least 1 hour.

  6. Top with the remaining fruit and mint leaves to serve.

Peach and Apricot Mousse

PAIRS WELL WITH 

Prosecco Superiore

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