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Apricot mousse with Floc-de-Gascogne

Ingredients for 4 persons :

  • 500 g very ripe fresh apricots
  • 100 ml of water
  • 50 g of sugar
  • 25 cl of Floc de Gascogne AOP
  • 200 ml of water
  • 50 g of powdered sugar
  • 3 eggs
  • 20 g cornstarch
  • a pinch of salt


Step #1

Wash, pit and cut the apricots in half.

Step #2

In a blender, put the washed and pitted apricots, 50 g of sugar, 25 cl of Floc de Gascogne AOP and 100 ml of water then transfer to a saucepan. Heat the preparation for 10 minutes at 100°, stirring occasionally to obtain a compote. Put aside.

Step #3

In your mixer or a food processor, put the egg yolks and 50 g of sugar then mix for about a minute. Then add the cornstarch, 200 ml of water and mix again for 30 seconds.

Step #4

Add the preparation from step 3 to the apricot puree and cook for 4 to 6 minutes at 100°, stirring occasionally. Place in a container and let cool.

Step #5

In a salad bowl, beat the egg whites with a pinch of salt. Then delicately incorporate the egg whites into the apricot preparation. Divide between 4 dessert cups then reserve in the refrigerator. Serve chilled with a glass of Floc de Gascogne AOP.


You can use other fruits besides apricots.