Are you looking for an ultra-simple, light dessert with two ingredients to delight everyone? For this apricot mousse, you only need six egg whites that you have stored in the freezer (don't forget, otherwise they can also be kept for several days in the refrigerator), and a jar of apricot jam, nothing easier.
Butter a charlotte or savarin mold. Boil one liter of water. Preheat the oven to 150°C (300°F).
Whip the egg whites until stiff with a pinch of salt or a drop of lemon juice.
Gradually fold two-thirds (approximately 275 g) of the apricot jam into the whipped egg whites using a spatula and lifting the mixture.
Pour the mousse into the mold and place it in a larger baking dish.
Place the mold in the dish, pour boiling water around the mold in the large dish, and bake for 30 minutes at medium heat.
To finish, all that’s left is to enjoy your dessert.
0 servings
6
TH 
EN