Christian Dior’s Apricot Mousse
|Apricot Halves||1 Can|
|Apricot Nectar||3 Tablespoons|
|Heavy Whipping Cream||2.5 Cups|
|Powdered Sugar||1/2 Cup|
|Powdered Gelatin||1 teaspoon|
This is a recipe from 1957, it’s said to be a dish Christian Dior suggested be served at dinner parties (at least that’s the rumored the origin of this dessert.)
As usual, I managed a few shortcuts from the original recipe found here at SprinkleBakes.
I did add a little Orange food coloring to mine if you do you need a matchstick head size amount to get the Apricot color.
I found the can of Apricot Nectar at a Latin market
- Drain the can of Apricots and blend with a stick blender until smooth. Measure out 1 Cup.
- In a small microwavable bowl add a Tablespoon of Apricot Nectar and heat for about 30 seconds, when its heated sprinkle the gelatin over the top and stir until it’s dissolved, let it cool slightly and add to the blended Apricot and stir in the remaining Apricot Nectar.
- Whip the Cream to soft peaks then add the Powdered Sugar and Salt continue whipping until you reach stiff peak stage.
- Reserve a little whipped cream for decorating.
- Gently fold the Apricot mixture into the Whipped Cream until just combined.
- Spoon or pipe into serving dishes and refrigerate for 2-3 hours before serving.