Gluten-free and sugar-free Apricot Mousse
Gluten-Free and No Added Sugar Chip Choc
Time: 35 min (+ break time)
Difficulty: 35 min (+ break time)
Dessert
Ingredients
For 4 servings
- 4 Gluten-Free and No Added Sugar Chip Choc
- 12 apricots
- 200 g of cream (to mount)
- 2 gelatin sheets
- 1 lemon
- 1 sprig of fresh rosemary
Tools
- Glasses (to present the recipe)
- Cutting table
- Knife
- Saucepan
- Whisk rod
- Wooden spoon
- Hand blender
- Measuring cup
- Frying pan
- Pastry bag
- Bowl
Step by Step
- Peel 8 units of apricots, cut them in half and remove the stone.
- With the help of a hand blender, crush the apricots together with a little lemon juice. We reserve.
- Remove the gelatin sheets in cold water.
- Heat a quarter of the apricot puree in a bowl. Off the heat, add the gelatin sheets (well drained) and mix well
- Transfer the mixture to a bowl and mix it with the rest of the apricot puree. We reserve.
- We mount the cream with the help of some whisk rods.
- Mix the apricot puree with the whipped cream (with soft, enveloping movements) and place in a pastry bag.
- In individual glasses, place a Gluten-Free and No Added Sugar Chip Choc cookie in the base. On top we put a little of the homemade apricot mousse and keep it in the fridge for a minimum of 2 hours.
- Meanwhile, we peel the rest of the apricots, remove the juice and cut them into thin strips.
- In a frying pan, sauté the apricot strips, together with a sprig of rosemary, over medium heat (without oil or sugar) for a couple of minutes. Remove the rosemary sprig and let it cool.
- We retrieve the small glasses from the fridge and finally add a few pieces of sautéed apricots. We serve.
