Initially, I planned to make a Bavarois, but attempting that without a specialized mold and with a shortage of fresh eggs is a bit of a stretch. So, I went with a mousse instead, adding a few extra touches.
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Serves Six
- 30cl of Isigny crème fraîche (40% fat content)
- 1/2 melon (15cl melon juice, strained through a chinois if not juicing it yourself)
- 6 apricots
- 15cl unsweetened raspberry coulis
- Optional: 2 packets of vanilla sugar to adjust the mousse’s sweetness
Additional Tools:
- 1 nitrous oxide cartridge for a siphon
If making fresh juice, scoop melon pieces with a spoon and extract juice using a juicer.
Avoid using a blender as it will leave too much cellulose residue, which might clog your siphon.
Mix the crème fraîche and melon juice until smooth.
Don’t worry if there are tiny lumps of undissolved cream—they’ll only create small white specks in the mousse at worst.
Pour the mixture into the siphon, seal it, and pressurize with the nitrous oxide cartridge. Let it chill in the fridge for at least 30 minutes.
Peel the apricots and dice them finely (brunoise).
Place the diced apricots in the freezer.
Optional Tip: I tried pre-drying the apricots for 2 hours at 70°C to improve their texture, but honestly, it didn’t make much difference. Chilled apricot brunoise works perfectly fine!
Distribute the apricot cubes evenly into six wide, flat-bottomed glasses or verrines.
Layer the mousse between the apricot bits with the siphon.
Finish by topping the mousse with a final layer of apricot cubes. For a decorative touch, create a peak with the last siphon press and gently sprinkle the remaining apricot cubes without deflating the mousse.
The coulis can be served either:
-With the mousse: This creates a simple, blended dessert experience where raspberry and apricot dominate the flavor profile.
– On the side: This allows you to first savor the delicate melon mousse before transitioning to the bold flavors of apricot and raspberry.
shown here without the coulis
