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Apricot Almond Mousse

Serves 8 - 10


  • 250g dried apricots
  • 1/2 teaspoon almond essence
  • 1 tablespoon gelatine
  • 3 cups Australian cream
  • 1/2 cup caster sugar
  • extra Australian whipped cream, for garnish
  • 1/2 cup slivered almonds, toasted
Download Recipe (PDF)


  1. Combine apricots and 1 1/2 cups water in a saucepan and simmer for 20 minutes or until softened. Puree and add almond essence. Dissolve gelatine in 1/4 cup boiling water. Blend gelatine into apricot puree and refrigerate until partially set. Lightly whip cream with sugar and fold in puree. Pour into a wetted 1.2 litre mould. Refrigerate overnight. Dip mould quickly into hot water and turn out onto serving platter. Garnish with extra piped cream and almonds.

Nutritional Information

Nutrients per serve:
Energy (kj) 1619
Protein (g) 3
Fat, Total (g) 31
Carbohydrates (g) 25
Sodium (mg) 0
Calcium (mg) 87
Iron (mg) 0


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