Apricot, Rosemary and Honey Mousse
I have a massive cookbook and cooking magazine collection. I can’t resist a new book! Some books are my go to favourites with recipes I cook time and time again, or go to for an inspirational browse. Others sit on the shelves, once loved, but now forgotten.
This week I bought some apricots. The season is so short, so I buy and then work out what I’m going to cook. There’s a great plum cake in a Sophie Grigson book that is amazing, and works well with apricots, but I was looking to make something different. I’ll save “the Sophie” for another day when victoria plums come into season.
So I collected a selection of books, a few Delia’s and Mary’s and others specialising in deserts and settled down with a coffee to browse.
Since I’m “in training” I was looking for something reasonably healthy, although portioning up and freezing cakes does help to limit the “scoff in one go” impulse, and was inspired by a mousse recipe using honey as a sweetener.
I had a few questions when I posted the cheesecake pots, about whether you could use maple syrup or honey in them. I’m not sure, I’ve only used sugar. So I know I have friends who are trying to limit their “sugar” consumption and would rather sweeten with honey or other syrups.
I wasn’t sure about the rosemary, but thought I’d give it a try.
This recipe is a little more involved, but nothing too taxing.
Start by simmering 350g stoned and chopped apricots with 3 tbsp honey, juice of 2 lemons and 1 tsp of finely chopped rosemary (you could leave this out if you think the taste is a little exotic) for 15-20 mins until the apricots are pulpy. Remove from the heat and sprinkle over a sachet of powdered gelatine and stir until the gelatine is dissolved.
Separate 4 eggs. Put the whites in a clean mixer bowl (you’ll whisk these in a mo, and need the bowl super clean otherwise you wont get fluffy whites) and yokes in a large pyrex bowl.
Heat a saucepan of water to gently boiling and set your pyrex bowl over the pan. Add the apricot mixture and stir everything over the simmering water untilit thickens. This should take about 5 minutes. Be gentle, you don’t want the eggs to scramble.
Once the mixture is thickened leave it to cool.
Now to the egg whites. Whisk them with a pinch of salt until they form peaks (you can do the bake-off trick of turning the bowl upside down to check they’re ready if you must!). Then carefully mix the fluffy whites into the apricot mixture with a metal spoon using a cutting action. You want to keep as much air in the mixture as possible. Once mixed, and there are no visible signs of white or apricot mix, portion into 6 bowls, or one large bowl and leave to set in the fridge for 2 hours. Decorate with apricots and rosemary and tuck in!
This recipe is pretty much fruit and eggs, with a touch of honey, so pretty virtuous I’d say!