Apricot Mousse with Nut Crumble

Apricot Mousse with Nut Crumble 

Apricot mousse with nut crumble is a delightful dessert that combines the refreshing taste of apricots with the crunchy texture of nuts. This mousse is light and airy, with a subtle sweetness from the apricots and a rich nutty topping that adds both texture and flavor. Perfect for warm-weather gatherings, this dessert is easy to prepare and looks elegant when served.

Ingredients

For the Apricot Mousse:

• 1 ½ cups fresh apricots (or canned apricots in light syrup, drained)
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup heavy cream, chilled
• 2 teaspoons powdered gelatin
• 3 tablespoons cold water

For the Nut Crumble:

• ½ cup walnuts or almonds, chopped
• ¼ cup rolled oats
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted
• A pinch of salt

Instructions

Step 1: Prepare the Apricot Puree

1. Blend the Apricots: If using fresh apricots, pit and halve them before blending. In a blender or food processor, add the apricots, granulated sugar, and lemon juice. Blend until smooth and creamy.

2. Heat the Puree (Optional): For a smoother texture, pour the apricot puree into a small saucepan and gently heat over low-medium heat, stirring occasionally. Remove from heat and allow to cool.

3. Add Vanilla Extract: Stir in the vanilla extract to enhance the apricot flavor and add depth to the mousse.

Step 2: Prepare the Gelatin Mixture

1. Dissolve the Gelatin: In a small bowl, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

2. Melt the Gelatin: Once the gelatin has absorbed the water, gently heat it in the microwave or on the stove until melted (about 10-15 seconds). Stir to ensure it’s fully dissolved, then set aside to cool slightly.

Step 3: Combine the Apricot Puree and Gelatin

1. Mix Gelatin with Puree: Once the gelatin has cooled slightly, add it to the apricot puree and stir well to combine. This step ensures that the mousse will set properly.

2. Chill the Mixture: Place the apricot mixture in the refrigerator to cool while you prepare the whipped cream.

Step 4: Whip the Cream

1. Whip the Cream to Soft Peaks: In a large mixing bowl, beat the chilled heavy cream until soft peaks form. The cream should be smooth and slightly firm but not overwhipped.

2. Fold in the Apricot Mixture: Gently fold the apricot mixture into the whipped cream, mixing until fully incorporated. Be careful not to deflate the whipped cream to keep the mousse light and airy.

Step 5: Divide and Chill

1. Portion the Mousse: Spoon the apricot mousse into serving glasses or bowls, filling each about three-quarters full.

2. Refrigerate: Cover the glasses with plastic wrap and refrigerate the mousse for at least 2 hours, or until set. This cooling time allows the flavors to meld and the mousse to firm up.

Step 6: Prepare the Nut Crumble

1. Combine Crumble Ingredients: In a small bowl, mix together the chopped nuts, rolled oats, brown sugar, melted butter, and a pinch of salt. Stir until the ingredients are well coated.

2. Bake the Crumble: Preheat the oven to 350°F (175°C) and spread the nut mixture on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until golden and fragrant. Allow the crumble to cool completely before using.

Step 7: Garnish and Serve

1. Add the Nut Crumble: Once the mousse has set, sprinkle a generous layer of nut crumble over each serving. The crumble adds a deliciously crunchy contrast to the smooth mousse.

2. Garnish (Optional): For an extra touch, garnish with a small slice of apricot or a sprig of mint on top.

3. Serve Chilled: Serve the apricot mousse immediately or keep refrigerated until ready to enjoy.

Tips for Perfect Apricot Mousse with Nut Crumble

• Choosing Apricots: Fresh, ripe apricots provide the best flavor, but canned apricots work well if fresh ones aren’t available.

• Achieving Smooth Texture: For a finer mousse, strain the apricot puree to remove any pulp before mixing with the cream.

• Adjusting Sweetness: If you prefer a sweeter mousse, add an extra tablespoon of sugar to the apricot puree.

Storing and Serving

• Refrigeration: Store the mousse in the refrigerator for up to 2 days. Add the nut crumble topping just before serving to keep it crunchy.

• Freezing Option: For a firmer, ice cream-like texture, freeze the mousse for about 1 hour before serving.

Why Apricot and Nut?

The combination of apricots and nuts creates a harmonious blend of flavors. The natural sweetness and slight tartness of apricots contrast beautifully with the rich, nutty crumble, offering a balanced, textured dessert that’s both refreshing and satisfying.

Variations to Try

• Coconut Crumble Topping: Replace oats with shredded coconut in the nut crumble for a tropical twist.

• Spiced Apricot Mousse: Add a pinch of cinnamon or nutmeg to the apricot mixture for a warm, spiced flavor.

• Layered Mousse: Alternate layers of mousse and crumble for a parfait-style presentation.

Apricot mousse with nut crumble is a delightful, refreshing dessert that’s perfect for summer or any special occasion. Light, fruity, and topped with a nutty crunch, this dessert is bound to impress family and friends alike!