Baked apricots & yoghurt mousse


Baked apricots, yoghurt mousse with basil & french salted butter shortbread

  • People
    For 2
  • Cooking Time
    45 minutes
  • Resting time
    2 hours
  • Winery pairing
    Cordon Rouge


Greek Yoghurt Mousse
  • 1 Greek yoghurt
  • 20cl whipping cream
  • 1 bunch of basil
Baked Apricots
  • 500g apricots
  • 1 tablespoonful honey
  • 25g butter
  • 2 French salted butter shortbreads


Step 1. Greek Yoghurt Mousse

  1. Whip the cream into a firm chantilly.
  2. Blend the yoghurt and basil in a blender, sieve and then gently mix with the chantilly.
  3. Put into a piping bag.

Step 2. Baked Apricots

  1. Preheat the oven to 180°C.
  2. Clean, stone and halve the apricots.
  3. Put the apricots – convex side upwards – into an oven dish.
  4. Gently heat the honey and butter in a saucepan.
  5. Pour the mixture over the apricots in the oven dish. Put in the oven for 6 minutes.
  6. Leave to cool when it comes out of the oven.

Step 3. Plating-Up

  1. Arrange the apricots and mousse in a soup dish.
  2. On the side, garnish with baby basil shoots and add the crumbled French salted butter shortbread.

Mumm Cordon Rouge

Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.

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