Apricot mousse

Apricot mousse

par Franck Fouchereau

Alain Chartier

Vannes (56)



La Fruitière Apricot Puree 1 000 g
Sugar 25 g
Gelatine 32 g
Italian Meringue 375 g
Whipped cream 700 g


  • Make the Italian meringue
  • Cook the sugar at 118°C
  • Pour the cooked sugar over the whites
  • Mix the whipped cream with the Italian meringue
  • Heat the remaining 1/3 of the fruit puree, the sugar and the hydrated gelatine to 50°C
  • Add the remaining fruit and gently mix all the ingredients together


Tables of use