Ingredients
100g/3½oz tinned apricot halves
50ml/2fl oz tinned apricot juice
½ lemon, juice only
50ml maple syrup
200ml/7fl oz double cream, whipped
50g/1¾oz Greek yoghurt
sprig of fresh mint, to garnish
Method
1. Place the apricot halves and apricot juice into a food processor and blend to a purée.
2. Add the lemon juice and maple syrup and blend together.
3. Place the cream and Greek yoghurt into a large bowl and mix together.
4. Add the apricot purée mixture to the cream mixture and mix together well.
5. To serve, pour the apricot mousse into a dessert glass and garnish with a sprig of mint.
