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Wednesday, April 26, 2023

Apricot Mousse Recipe by Ruth Paget

Apricot Mousse Recipe by Ruth Paget 

Makes 1 ½ pints 

Ingredients: 

-1 cup cooked, sweetened apricots 

-2 beaten eggs 

-1/2 cup sugar 

-1/2 teaspoon vanilla 

-1 cup whipping cream 

Steps: 

1-Mash apricots thoroughly and press through a sieve to further mash them up. 

2-Beat eggs with sugar until light and creamy.  

3-Combine apricot purée, egg mixture, vanilla, and salt. Blend thoroughly. 

4-Add whipped cream to the apricot mixture and thoroughly blend. 

5-Place in a metal bowl, cover, and freeze until firm (usually overnight). 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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