Baked apricots & yoghurt mousse

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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

INGREDIENTS

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

Recipe

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.
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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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