Zabadee el Mishmish (Apricot Mousse) is a traditional Egyptian recipe for a classic dessert of dried apricots folded into a mousse of cottage cheese and yoghurt set with gelatine. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Apricot Mousse (Zabadee el Mishmish).
Place the apricots in a bowl, pour enough boiling water over the top to cover then set aside for at least 80 minutes to soften and plump-up.
After this time, drain the apricots, transfer to a blender along with the honey and process until smooth. Meanwhile, stir the gelatine in 2 tbsp water and heat gently in a small saucepan until dissolved.
Combine the yoghurt and cottage cheese in a bowl and beat until smooth. Slowly add the melted gelatine then whip in the apricot puree. Transfer to serving glasses and refrigerate for at least 1 hour before serving.
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