Apricot Mousse

Apricots are rich in potassium and vitamins A, C and E. Enjoy this gorgeous, creamy mousse layered in a parfait glass with tofu cream.

INGREDIENTS

1 cup dried apricots
1 1/2 cups apple juice
1 1/2 cups amasake or 1 cup water
1/4 cup agar flakes
Pinch sea salt
2 tsp. kuzu diluted in 2 Tbsp. of water
1/4 cup brown rice syrup
1 Tbsp. almond butter

GARNISH

Sliced almonds
2 fresh apricots, pitted and sliced

Soak apricots, apple juice, amasake and agar flakes together for 30 minutes. Bring apricot mixture and a pinch of salt to a boil. Cover, reduce flame and simmer for 10 minutes.

Dissolve kuzu in cool water and add to the pot. Stir until mixture thickens. Add brown rice syrup and almond butter. Simmer a few minutes longer. Remove from heat and add vanilla. Pour mixture into a blender and blend until smooth.

Pour into parfait glasses, alternating with layers of tofu whipped cream. Chill in the refrigerator. Garnish with crushed, toasted almonds and fresh apricot slices.

Serves 6

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