Marionberry Mousse Parfaits with Apricots

A slender glass of marionberry mousse layered and garnished with apricot slices

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.

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