Blueberry • Apricot • Blackberry • Cinnamon

Today is the beginning of the new school year in my hometown. I’ve made it a custom to take the first day of school off. This way, I’ve time to finish any unfinished business. Time to get settled. Time for myself. And most importantly, time for blogging. Up next: Cinnamoned apricot mousse on blueberry soup.

Simmer 300 g blueberries until soft. Strain through a fine sieve. If necessary, dilute to 200 ml with water and sweeten with honey. Add 1 tsp cornstarch solved in some water and then add to the blueberry juice. Bring to a simmer to allow to thicken. Allow to cool completely before serving.

Simmer 200 g apricots with 1 tsp vanilla extract and 1 tsp cinnamon until soft. Strain through a fine sieve. Bring to a boil and mix with 2 bloomed gelatine leaves. Mix with 100 g Greek yoghurt and allow to set in the fridge.

Assemble by surrounding a generous dollop mousse with soup. Decorate with cornflower petals, wood-sorrel blossom and blackberry leaves as well as fresh blackberries, blueberries and apricots.

I created this dish on the occasion of the Food Blog Challenge by Foodblogs Schweiz. This month, the basket contained blackberries, blueberries, apricots, cucumber, garlic and oak leaf lettuce.


7 Comments Add yours

  1. Laci says:

    This sounds amazing!

    Liked by 1 person

  2. Henrietta Dombrovskaya says:

    those are all my favorite things! And this is actually kissel, not soup, right?

    Question: do you have any approximate idea of what would be a volume of apricots for this recipe? For blueberries, I think it’s pint and a half, what about apricots? And to you weight them with the seeds or without?

    Liked by 1 person

  3. Mums! says:

    I’m so happy to hear that! And you know what, you just though me a new word — kissel is exactly what it is. Thank you! 🙏🏻
    A super generously filled cup of apricot halves (almost one and a half) should be about right. As long as the ratio 1 gelatine leaf to 100 ml liquid (fruit pulp and yoghurt) is met, you can play around with the fruit to yoghurt ratio. Feel free to share your dish 😊


  4. Mums! says:

    Thank you so much, love 😘🙏🏻

    Liked by 1 person

  5. Henrietta Dombrovskaya says:

    I know that kissel is one of the Finnish national dishes, but I forgot the Finnish word. I know that the word can mean both a soup and a kissel 🙂

    Liked by 1 person

  6. Mums! says:

    The Finnish word — kiisseli — is quite similar, actually. The Swedish word literally translates into juice soup, which I’ve been wrongly using 🙊
    Now I know better 🤓


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s