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Receta Apricot Mousse with Chocolate Crumble copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
by maria liberati

Apricot Mousse with Chocolate Crumble copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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  Italia Italian
  Raciónes: 4

Ingredientes

  • 2 lbs of fresh apricots-washed, cut in half with pit removed
  • 3 tblsps sugar
  • 3 tblsps butter (unsalted)
  • For crumble:
  • 1-16 oz chocolate bar (containing at least 60% cocoa)
  • Almonds-3 ounces-peeled ,chopped
  • 3 tblsps butter (unsalted)
  • 4 tblsps flour
  • 3 tblsps brown sugar
  • 1 tablespoon powdered unsweetened cocoa

Direcciones

  1. For Cream: Place halved apricots in a pan with sugar and butter, cook for 10 minutes over low to medium heat or until the apricots have lightly caramelized. Remove from heat, place in food processor till creamy.
  2. For crumble:
  3. Place butter on bowl until room temperature and softened. Place in flour, almonds,sugar, powdered cocoa. Blend together. Grate chocolate bar and mix in. Place in refrigerator till mixture has a firm consistency. Remove from refrigerator and grate dough (using cheese grater with larger holes). Grate onto a piece of baking paper placed on a cookie sheet.
  4. Preheat oven for 300 degrees and bake for 15 minutes. Remove from oven, separate crumbles gently with fork or fingers. Let cool.
  5. Divide apricot cream into 4 glasses and top with chocolate crumble,garnish with mint leaves and serve.