Apricot mousse. How to make mousse for the winter - a recipe for making it at home.
Have you already made jam, compote and even apricot marmalade, but they still haven’t run out? Let's try making apricot mousse then. Let's change the recipe a little, add a little twist to the usual jam, and... we'll get a delicious, tasty, beautiful and healthy apricot mousse.
But first things first. And how to make mousse for the winter at home.
We take apricots, if they differ in their softness, it’s okay!
Soft apricots just need to be ground through a sieve, and hard apricots are cut into small pieces, after which they need to be boiled again, adding a small amount of water. Keep them on the fire until they turn into a homogeneous pulp. We also grind the resulting apricot mass onto a sieve. Mix everything together.
In order to add a little sweetness to the mousse, you need to prepare a syrup from sugar and water (for 800 g of apricot pulp you need 550 g of sugar and 100 g of water), then add the apricot pulp to it and cook it all together until the consistency resembles Not a very dense puree.
When cooking, the mixture must be stirred with a spoon all the time. The spoon should be wooden and, under no circumstances, metal!
At the end of cooking, pour the mousse into jars sterilized with boiling water. Sterilization time depends on their size: 350 gram – 25 minutes, 500 gram – 30 minutes, liter – 50 minutes.
That's the whole recipe for making apricot mousse. Knowing how to make mousse for the winter, consider that winter with an apricot mood is already guaranteed!
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