Khubani ka Meetha
(Apricot Mousse) Recipe

Origin: India      Period: Traditional

This is a classic dessert from the district of Hyderbad, Andhra Pradesh, Southern India. Hyderbad is known for it's rich cuisine and this is part of that culture.

Ingredients

500g dried apricots
10 blanched almonds
110g sugar
250ml double cream

Khubani ka Meetha
(Apricot Mousse) Preparation:

Method:

Wash the apricots and allow to soak in hot water over night (if using hard, completely dried apricots). If using semi-dried apricots soak in hot water for only 30 minutes.

Remove the stones if present then add the fruit and just a little of the soaking water to a blender. Purée until smooth then pass through a sieve, retaining the liquid.

Add he purée to a hot wok and cook until the mixture begins to thicken and come off the sides of the pan. Add the sugar, stir to combine, and cook for 1 minute more.

Transfer to a bowl, allow to cool then chill in the fridge for at least 1 hour. This dish can be served with whipped cream or a vanilla iced cream that's been slightly softened before use. Add the apricot puree to a bowl and pour the cream or spoon the ice cream on top, decorate with a few mint leaves and serve.

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