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Member recipe

Apricot Mousse

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Cooking time

1 hour cooling time


Serves 4

A gluten and dairy free dessert for the Summer.

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  • 300g dried apricots (ready-to-eat)
  • 300ml fresh orange juice
  • 200g coconut milk yogurt
  • 2 egg whites
  • Mint sprigs, to decorate


    1. Place the apricots in a saucepan with the orange juice and heat gently until boiling. Cover and simmer gently for 3 minutes.
    2. Cool slightly and then place in a blender or food processor and process until smooth.
    3. Stir in the yogurt.
    4. Whisk the egg whites until stiff enough to hold soft peaks and then fold in the apricot mixture.
    5. Spoon into 4 serving glasses or a large serving dish. Chill before serving.

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