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Honey Mousse with Apricot Compote

August 4, 2012

This so smooth and delicious. You could use any fruit that has a slight tang in it to match the sweetness of the honey.

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• 100g runny honey
• 100ml double cream
• 1tsp vanilla essence
• 3 gelatine leaves
• 300g Greek yoghurt
• 2 egg whites
• 5 apricots
• thyme

Cover the gelatine leaves with cold water.

Place the honey, cream and vanilla in a small saucepan and bring to just before boiling point and remove from the heat.
Squeeze the water from the gelatine and add to the cream.
Stir well until dissolved and transfer to another bowl.
Leave to cool.

Chop the apricots and add to the pan.
Gently heat and slowly turn into a thick compote.
Add a sprinkling of thyme and leave to cool.

Once the cream is cool, stir in the Greek yogurt.

Whip the egg whites in another bowl and when stiff gently fold into the cream.

Place the cooled compote in the bottom of four wine glasses and top with the mousse.

Place in the fridge overnight to set.

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