Apricot Mousse


  • 100g/3½oz tinned apricot halves

  • 50ml/2fl oz tinned apricot juice

  • ½ lemon, juice only

  • 50ml maple syrup

  • 200ml/7fl oz double cream, whipped

  • 50g/1¾oz Greek yoghurt

  • sprig of fresh mint, to garnish


Recipe Uses 100g/3½oz Tinned Apricot Halves, 50ml/2fl Oz Tinned Apricot Juice, ½ Lemon, Juice Only, 50ml Maple Syrup, 200ml/7fl Oz Double Cream,...

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