An incredibly light mousse made by folding whipped egg whites through stewed and softened fruit puree. No need for heavy cream, and very little sweetener
Ingredients
6 medium fresh apricots, stoned and chopped
2 dessert apples, peeled, cored and chopped
2 Tbs lemon juice
2 tsp powdered sugar (make yourself in a coffee grinder)
2 egg whites
40g chocolate, broken into shards (70% dark chocolate is best)
Instructions
Place the apricots and apples into a medium saucepan with the lemon juice. Simmer until softened, approximately 15 minutes. Add the sugar, stir well. Cool.
When fully cooled, blend the fruit to a smooth puree if it hasn’t sufficiently disintegrated during cooking.
In a clean bowl whisk the egg whites until stiff, then gently fold in the cooled fruit puree.
Pour into serving dishes and chill.
Top with chocolate shards just before serving.
Best served on same day.
Notes
You can make this in a large bowl to set or as individual portions as in the photo. Both versions are equally bubbly
Recipe by Ceri Jones Chef at https://cerijoneschef.com/apricot-mousse/