Semi-Cold Apricot Mousse in 20 Minutes

Preparation :

Start by whipping the cream until it is well aerated.

Once aerated, gradually add the condensed milk, reducing the speed of the mixer to mix everything well.

Reserve the cream in the refrigerator until use.

Peel the apricots, remove the pits and cut them into small pieces.

Place the apricot pieces in a saucepan with the lemon juice and sugar. Bring to the boil, stirring constantly, for 10 minutes.

Turn off the heat and let the apricots cool completely in a bowl.

Prepare the mousse by placing a spoonful of caramelized apricots at the bottom of each glass. Add a little mousse and then more caramelized apricots.

Before serving, let the mousse cool in the refrigerator for 30 minutes. Garnish each glass with mint leaves.

Tips, variations and conservation:

Tips: For this mousse, I advise you to whip a very cold cream to obtain an airy and frothy texture.

Variations: For a variation of this apricot mousse, you can add dark chocolate chips for an even more indulgent flavor.

Storage: Store the mousse in the refrigerator or freezer if you want it fresher. Place it in an airtight container and it will keep for up to two weeks.