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Apricot Mousse

Yield: 6 servings


  • 1 3/4 cups water
  • 1 package (6 ounces) lemon-flavored gelatin
  • 8 ripe apricots
  • 2 tablespoons brandy or apricot brandy
  • 1 cup fresh whipped cream


In a large saucepan, bring the water to a boil. Remove from the heat, add the gelatin, and stir until dissolved. Set aside and allow to cool.

Rinse the apricots well, halve, and remove the pits. Puree in a blender or food processor until smooth. Add the pureed apricots and brandy to the cooled gelatin mixture and refrigerate until slightly thickened (about 1 hour). Beat the apricot mixture slightly then fold in the whipped cream. Transfer the mousse to a mold or serving dish and chill until firm.

Additional Resources

Learn about California Apricots.

Other recipes from Produce Pete.


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