Apricot season is coming to an end…
Which means we’d better make the most of these soft, golden fruits before they disappear!
I found this recipe at the back of a Middle Eastern cookbook my Tata (Arabic for “grandma”) gave me. Tangy apricots + velvety hand-whipped cream = an exotic dessert reminiscent of Arabian Nights.
It’s so easy and lovely — I know I’ll be making it for as long as apricots keep growing!
Middle Eastern Apricot Mousse With Nut Crumble Layers (Mish Mish)
Tangy apricots + velvety hand-whipped cream = an exotic dessert reminiscent of Arabian Nights. This Middle Eastern Apricot Mousse with Nut Crumble Layers is naturally sweetened with coconut sugar and takes less than 30 minutes in the kitchen!
Ingredients
- 3 apricots whole, quartered
- 1/2 cup coconut sugar
- 1 strip lemon peel
- 1 cup heavy cream
- crumble nut topping
- nut crust optional
Instructions
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In a food processor or blender (such as the Vitamix), blend apricot quarters until they form a smooth purée. Stop once or twice to scrape down the sides, if necessary.
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Add apricot purée to a small saucepan.
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Add coconut sugar and lemon rind to saucepan.
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Stir all ingredients together, then bring to a boil over medium heat.
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When boiling, cover the saucepan and let simmer for 5 minutes, adjusting heat lower if necessary so that the purée doesn't burn or stick to the bottom of the pan.
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When 5 minutes are up, remove pan from heat and uncover.
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Remove and discard lemon rind. Let purée cool for about 15 minutes.
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In the meantime, make the crumble nut topping (instructions here). Set aside.
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Whip heavy whipping cream until soft peaks form. I use my manual egg beater.
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When apricot purée is cool, fold it into the whipped cream.
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In alternating layers, spoon the mousse and the crumble nut topping into sherbet glasses. Or, spoon the mousse over this pre-baked nut crust, then generously sprinkle with the crumble nut topping.
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Let chill in the refrigerator.
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Enjoy!
Recipe Notes
- Tangy apricots + velvety hand-whipped cream = an exotic dessert reminiscent of Arabian Nights.
What is your favorite summer dessert starring apricots?
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This mousse looks delicious! And I have to mention that I have those sweet little dessert cups, and also some taller ones like it that we have used as drinking glasses. My mother collected them, and she said that they came with peanut butter in them many years ago. It always makes me smile to think of buying peanut butter in such lovely glassware. 🙂
Thank you, Karen! I hope you try it and love it. 🙂 What a fun story!
The nut crumble topping is baked on the sweet potato casserole but it doesn’t give instructions for toasting it separately for dessert topping. Perhaps putting it on a baking sheet with parchment and toasting it at 400 degrees for 15 minutes? How do you do it? Thanks!
Hi Teddy! I actually don’t/didn’t toast the nut crumble topping, which is why I didn’t mention it in the mousse recipe. However, if you’d like to, feel free! 400 degrees for 15 minutes sounds fine, or I would maybe just pop it under the broiler for 3-5 minutes (checking and stirring frequently).