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APRICOT CREAM MOUSSE

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This creamy Apricot mousse (or Verrine d’abricot) features golden apricots and vegan cream. The cream mousse is best served with quartered apricots and cane sugar sprinkled on the top.

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Apricot mousse is more technique than effort. In fact, you may have this short list of ingredients on hand. Just mix all the ingredients together to create this rich and indulgent desert.

VEGAN APRICOT CREAM INGREDIENTS 

Fresh apricots 

Water 

Cane sugar 

Vegan cream: you could use full-fat coconut milk 

Almond extract 

Agar-agar powder

HOW TO MAKE EASY APRICOT MOUSSE

  1. Combine the apricots and cane sugar (2 tbsp of sugar set aside). Puree using immersion blender. Set aside. 
  2. In a saucepan combine water, sugar mixture (mix 2 tbsp of cane sugar with agar-agar powder) and almond extract. Heat over a low heat for about 5 minutes.
  3. Stir the almond mixture into the apricot puree. 
  4. Add whipped vegan cream or pour full-fat coconut milk (if using). Gently fold in the mixture.
  5. Fill the glasses with the cream. Chill for 3 hours.
  6. Top each glass with fresh apricot pieces and sprinkle with cane sugar.  

I hope you will love these Apricot Cream Mousse recipe because it’s: 

Simple 

Easy to make 

Refreshing 

and classic! 

Other recipe to try:

Tres Leches Cake 

Cherry Dump Cake 

Coffee Cake with nectarines 

apricot cream mousse
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Apricot Cream Mousse

This creamy Apricot mousse features golden apricots and vegan cream. The cream mousse is best served with quartered apricots and cane sugar sprinkled on the top. 
Course Dessert
Cuisine French
Keyword apricot cream, apricot cream mousse
Prep Time 15 minutes
Cook Time 3 hours
Servings 4
Calories 366kcal

Ingredients

  • 10 oz fresh apricots
  • 2/3 cup cane sugar
  • 1 1/4 cup vegan cream (or full-fat coconut milk)
  • 3 tbsp water
  • 1 tsp almond extract
  • 1 1/2 tsp agar-agar powder
US Customary - Metric

Instructions

  • Combine the apricots and cane sugar (2 tbsp of sugar set aside). Puree using immersion blender. Set aside. 
  • In a saucepan combine water, sugar mixture (mix 2 tbsp of cane sugar with agar-agar powder) and almond extract. Heat over a low heat for about 5 minutes
  • .Stir the almond mixture into the apricot puree. Add whipped vegan cream or pour full-fat coconut milk (if using). Gently fold in the mixture.
  • Fill the glasses with the cream. Chill for 3 hours.
  • Top each glass with fresh apricot pieces and sprinkle with cane sugar.  

Nutrition

Calories: 366kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 186mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1365IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg

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