Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


raspberry mousse with apricot sauce - A recipe by wefacecook.com


10 minutes


  • 6 egg yolks
    1/2 cup sugar
    1/4 cup water
    1 tablespon framboise liqueur (raspberry eau de vie)
    8 ounces creme fraiche or sour cream
    30 ounce can apricots in syrup
    1 1/2 pints raspberries


  • Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
    Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
    Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
    Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
    Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
    Turn out each mousse onto chilled plate. Spoon sauce around mousse.
    Garnish with raspberries.
Have you tried the recipe?

raspberry mousse with apricot sauce