Ingredients

Steps

• Blend the apricot halves and 50ml of apricot juice in a food processor until smooth.
• Add the lemon juice and 50ml of maple syrup and blend again.
• Combine 200ml of whipped double cream and 50g of Greek yoghurt in a large bowl.
• Mix the apricot purée into the cream mixture until well combined.
• Pour the mousse into a dessert glass and garnish with a mint sprig.