The joy of this mousse is in its versatility. You can substitute the marionberries for raspberries or blackberries, and apricots for peaches or a layer of fresh juicy berries. Thanks to our gracious farmers — a myriad of combinations are currently possible. Airy, creamy and refreshing, these parfaits are a cool finale to a hot summer day.
- 4 larger apricots, diced (about 2 cups total once diced)*
- 3 tsp. sugar
- 2 tsp. lemon juice
- 4 tsp. powdered unflavored gelatin
- 3 Tbsp. water
- 1 ½ cups Marionberries*
- ½ cup sugar
- 1 scant tsp. lemon zest
- 1 ¼ cup whipping cream
* available this week at the market
- Place glass or metal bowl and beaters in the freezer (if using a mixer to whip the cream).
- Place diced apricots in a bowl, sprinkle with lemon juice and 3 tsp. sugar, mix thoroughly and set aside.
- Place water small bowl, sprinkle in gelatin powder and stir to blend. Set aside to soften.
- Puree the marionberries and place in a saucepan. (I pureed mine right in the pan with a hand blender.) Add lemon zest and sugar. Stir over medium-high heat until just starting to bubble.
- Add the gelatin, remove from heat and stir to dissolve gelatin. Let cool to room temperature.
- Remove the bowl and beaters from freezer and whip the cream into soft peaks.
- Using a rubber spatula, gently fold the cooled berry mixture into whipped cream.
- Spoon a layer of mousse into the bottom of a clear glass. Smooth the top out a bit. Spoon a layer of apricots on top, making sure apricots reach the edges of glass. Repeat the process with another layer of mousse and apricots. Top with a slight mound of mousse.
- Place in refrigerator to set up for four hours or overnight.
- Garnish with a fresh berry and apricot wedge and serve.
Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.