Zabadee el Mishmish
(Apricot Mousse) Recipe

Origin: Egypt      Period: Traditional

Ingredients:

90g dried apricots
2 tbsp honey
100g cottage cheese
100g plain yoghurt
1/2 packet unflavoured gelatine

Zabadee el Mishmish
(Apricot Mousse) Preparation:

Method:

Place the apricots in a bowl, pour enough boiling water over the top to cover then set aside for at least 80 minutes to soften and plump-up.

After this time, drain the apricots, transfer to a blender along with the honey and process until smooth. Meanwhile, stir the gelatine in 2 tbsp water and heat gently in a small saucepan until dissolved.

Combine the yoghurt and cottage cheese in a bowl and beat until smooth. Slowly add the melted gelatine then whip in the apricot puree. Transfer to serving glasses and refrigerate for at least 1 hour before serving.

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