Go Back
Apricot mousse on the serving glass topped with ground pistachios
Print Recipe

Apricot Mousse

Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Mediterranean
Servings: 4
Author: Marina Beretta Araujo

Equipment

  • Food processor

Ingredients

  • 1 cup of boiled sweet potato
  • 1 cup of raw cashew nuts preferably soaked overnight to increase nutrient’s absorption
  • 1 cup of boiling water
  • 1 cup of dried apricots chopped
  • ½ tbsp of agar flakes
  • 2 tbsp of lemon juice
  • 2 tbsp of ground pistachios

Instructions

  • Using a food processor or blender pulse the cashew nuts together with the agar powder, until the nuts are roughly ground, about 30 seconds.
  • With the food processor on, add the boiling water and process for 1 to 2 minutes until a smooth cream is formed.
  • Add the sweet potato, apricots and lemon juice. Process for 3 to 4 minutes (or more depending on your appliance) until a creamy mousse is obtained and there are no apricot pieces left.
  • Divide the mousse in four dessert glasses and top it with the pistachios. Once it has cooled, refrigerate it covered with food wrap for at least 2 hours before serving. Enjoy!
  • Store in the fridge for up to 5 days.

Video