Apricot mousse

Ingredients

• Ripe apricots4 pieces (approx. 160 g)
• Whole plain yogurt60 g

Allergens

Milk

Method

1. Thoroughly wash the apricots under running water, dry them, and remove the stems.
2. Cut the apricots in half, remove the stone, and chop them into small, uniform pieces.
3. Place the pieces in a steamer basket and cook for 6-8 minutes until they are very tender to the touch.
4. Transfer the cooked apricots to a tall container and blend with an immersion blender until a very smooth puree is formed.
5. Pass the puree through a fine-mesh sieve to remove any skin fragments or fibers, ensuring a safe consistency for the infant.
6. Allow the fruit puree to cool completely to room temperature (approx. 20°C).
7. In a small bowl, combine the whole yogurt with the cooled apricot puree.
8. Gently stir with a spoon until a smooth and velvety mousse is achieved.
9. Serve immediately or store in the refrigerator for a maximum of 12 hours in an airtight container.