Apricot Mousse Cake or a Verrine

This was part of the dinner menu I made when my brother-in-law visited us last time.

The dessert was the first thing I made that day as I needed to be in a cheery frame of mind and also because I wanted it chilled and looking good. Can you believe that we actually forgot to serve the dessert! After all my careful planning to make it look as luscious as it was, I was disappointed that the dessert never made it to the table but they made very nice eats late last night and early this morning – quite making me forget all the disappointment. I do not generally spend much time on my desserts. I usually make custards / ice creams / payasams, scoop them into nice looking bowls with matching spoons, place them on a tray and ask Jr.H to serve them. It is only the tryst with blogging and introduction to some tasty dessert blogs that I thought of trying out a bit of beautification myself and I was pretty thrilled.

The recipe is simple and involves only veganizing the vegetarian mousse. I made a simple vegan cake with strawberry crush and topped it with vegan mousse and fruits. I feel using only tofu makes desserts flat (in taste and texture) so I blended it with a few cashews and custard made in almond milk. The result is a creamy mousse that doesn’t give a hint of tofu and you will definitely not miss the taste of milk in this thanks to the richness of cashews and the apricot puree. I used plain shot glasses to serve the dessert so it is more a verrine than a mousse cake.

Recipe: Apricot mousse cake layered in glasses
Yield: Serves 15-20 if served in shot glasses

A. Cake base:

Maida / All purpose flour (sieved) – 1 cup
Baking powder – 1 tsp.
Baking soda – 1/4 tsp.
A pinch of salt
Strawberry crush – 1/4 cup (I used Mapro)
Soymilk / Coconut milk / Rice Milk / Any nut milk (I used cashews) – 1/2 to 3/4 cup
Plain custard powder – 1tbsp.
Vanilla from one stick
Any neutral oil – 2 tbsp. (I used sunflower oil)
Sugar – 1 tbsp. (the crush already has sugar)
Vinegar – 1/4 tsp.


Set the oven to pre-heat at 160 deg. Cel. Lightly grease and dust with flour any flat pan at least 8×8″ wide.

Sieve the baking powder, baking soda and the flour together and set aside in a wide bowl.

Mix the custard powder in the milk. Add the oil, sugar and scrape the vanilla. Heat on low, stirring all the while till the ingredients come together. Set aside to cool to room temperature.

Add the vinegar to the cooled custard blend and mix.

Make a well in the dry mixture and pour the wet blend in two helpings. Mix gently till completely incorporated. You will find the bubbles already forming as the vinegar reacts with the soda.

Pour immediately into prepared square pan. Tap lightly to spread the mixture into a thin layer as it has to form only the bottom layer. My square pan measures 8″x8″, and my cake turned out about a little over a cm thick.

Bake in the centre of the oven for about 20 minutes. My new oven seems to be very different from the old one. I had to reduce the temperature to 150 after 10 minutes to prevent over browning.

Cool completely and turn out on a chopping board or any flat surface. Cut into circles as wide as the bottom of the shot glasses. I had cutters that were almost the same size.

B. Second layer – The apricot mousse


Whole fresh ripe apricots – nearly 250g (About 12)
Silken tofu – 3 tbsp.
Cashews soaked in just enough water for about 10 minutes – 8
Almond milk / plain soy milk (I had almond powder, 1tbsp., which I heated with about a cup of water) – 1 cup
Caster sugar – I used enough to adjust the sweetness after blending everything – approx. 3tbsp.
Custard powder – 1tbsp.

Blanch the apricots in hot water and peel the skin with a knife. Remove the pits and puree the apricots. Set aside.

Dissolve the custard powder in milk. Add the sugar. Heat the mixture on medium fire, stirring all the while till homogeneous. Cool.

Blitz the tofu, cashews and custard till completely smooth. Tofu tends to take a while but it eventually happens. You should not feel any bits of cashews.

Add the apricot puree and blitz till blended. Taste and adjust sugar if needed.

C. Chocolate sauce layer:


I did not measure but it must have been about 2 big cubes of bitter chocolates broken to bits
Vegan butter – 1tsp.
4-5 cashews
A huge helping of silken tofu – maybe a heaped tbsp.
About 2tbsp. of hot water


Melt the chocolate with butter in a double boiler or heat it in spurts of 10s in microwave at low power. Blend.

Blitz the tofu, cashews, hot water and chocolate together till very smooth. It will take some time and you will have to scrape down the sides three or four times in between as tofu does not break down all that easily. Once smooth it will have a soft and smooth texture.

D. Assembling the verrine:
Cut the cake into rings that fit snugly into the bottom of the glasses (mine were a little smaller). Top with a tablespoon of apricot mousse. Let the mousse set for an hour before topping it with a small helping of the chocolate mousse. Refrigerate until you need to serve.

Garnish with the fruits at the time of serving.
Fruits – I garnished at the time of serving:

I was not left with any apricots for garnishing as I did not really think of it – I meant to scoop as usual:)! As an afterthought I used mangoes (kesar variety) instead. Cut the mango balancing the fruit vertically, on either side of the seed. Take a cookie cutter or any circular sharp object, a size smaller than the mouth of the shot glass and make two deep indents on one cheek of the mango. Scoop the flesh carefully and slice into as many thin circles as possible. Slice a banana/elaichi kela (a local variety of banana) very thin and slit one side of a firm ripe plum to add a contrasting colour. A hint of colour adds so much to an otherwise simple dessert!

Place two slices of mango followed by a few of the banana slices and top with the plum.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • Tonya

    When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added
    I get three e-mails with the same comment. Is there any way you can remove me
    from that service? Appreciate it!

    • Harini Prakash

      I will check on that one. It does not usually happen so am not sure how to tackle it. Thanks.

  • Talita

    These creamy desserts look so yummy!!

  • Food Fanatic

    i dont have a sweet tooth but these looks like heaven to me drool

  • Bong Mom

    Lucky A and what a lovely family you have.
    And how could you forget to serve such a lovely dessert. You should have called them back 🙂

  • Curry Leaf

    Darling,it looks great and is definitely a verrine as far as I am concerned.Delicious and super.Loved to know about your family get together.I can imagine your feeling when you found that you missed serving dessert.But no probs,dearie,baaki hai to mujhe bhej dena.I can polish it off.Too great it looks.

  • Vaishali

    Looks delicious, Sunshinemom. Love those strawberries criscrossed at the top. A colorful and beautiful summer treat indeed.

  • Kevin

    Those look nice and cool and refreshing and good!

  • The Purple Foodie

    I've never tried tofu in a desssert. Your's looks gorgeous!

  • rekhas kitchen

    wow never used cashew nut milk this one looks simply delicious and very beautiful pic.

  • Dhanya Nambirajan

    Wow ,apricot mousse looks delicious and Awesome click.Looks so colorful and tempting:)

  • Red Chillies

    Very nice pictures and loved the first one. It is very commendable that you cooked for 20 people. I am sure it was a fun family time.

  • Sharmila

    Lovely snaps as usual Harini! Mousse or Verrine, it definitely looks delicious! 🙂

  • Jyoti

    Awesome pictures ! Just looks so good and tempting !

  • Happy cook

    How did i miss this super delicous dessert post.
    Neautiful presentation and as always the picutures are so so beautiful.

  • Pooja

    Oh my this looks heavenly! Wish I could scoop out some. Bookmarked!

  • sangeeta

    first time here and liked your blog very much…..this cake topped with twin mouse is really exotic and the pictures are simply great…

  • Subhie Arun

    wow..nice n tempting mousse…..tat to gether sounds grt…

  • Aparna

    Harini, I have no doubts your dinner (with vengaya sambhar?) and this dessert were an absolute hit.
    Your pictures are gorgeous.

  • Hannah

    What a beautiful dessert! It really looks like it was worth the extra effort. 🙂

  • Pinky

    Hi harini ,

    Lovely pics & should try the cake u have mentioned.

  • Anh

    Very creative. 🙂

  • Home Cooked Oriya Food

    such tempting dessert. i would love to eat it… no way will i try making it though…

  • Kumudha

    Vegan apricot mousse looks so delicious!

    Thanks for sharing so many yummy vegan recipes!

  • ?peachkins?

    Hi. It's my first time here. You have amazing photos here and I love the recipes!

  • Ivy

    This looks so delicious and refreshing.

  • Sunshinemom

    Jigyasa, Pratibha, thanks! Yes, it was fun:).

    Parita, will tell her. She will be proud!

    Deesha, it reads elaborate but once you get down to doing it, it is pretty quick and easy!

    Soma, I just wish I could say "here, these are all for you." Maybe I will when we meet someday:). It is probably the heat that is inspiring me too!!

    Meeso, thanks:).

    Jayasree, that was Jr.H's idea. Will tell her that her idea had many good responses:).

    Andy, I could tell you here but it would be a sin not to guide you to the queen of desserts – Tartelette

    Miri, you bet! My MIL is very generous with her praise and she tends to even exaggerate my capabilities:), but it is flattering and I love it this way!

    Yasmeen, thanks! I am so glad you liked the tofu chocolate pudding too!!

    Nithya, did they? Thank you:)).

  • Nithya Praveen

    Looks can surely kill,wat say?:-P…lovely clicks Harini,as usual your post tempts me:).Looks beautiful,i liked the idea of using tofu,this was new to me.Thanks for sharing!

  • Yasmeen

    Must have been heavenly when chilled.I must thank you for giving tofu such a tasty rap,I've tried your silken tofu choc. pudding very many times now and my kiddos absolutely love it:)

  • Miri

    These look beautiful! and the spread must have been delicious – MIL should have been doubly proud that her DIL was able to feed her brood so well 😉

  • Andy

    Hey Harini, It looks lovely and the snaps are beautiful. Can you tell me what should I replace and with wht for a non-vegan version

  • jayasree

    Lovely post to read. Stunning pics. Loved the last one esp. Great click.

  • meeso

    Beautiful and delicious looking desserts!

  • Soma

    Get me a spoon Harini.. quick:-) what a lovely lovely treat! It is so hot here & i can so have a few of these!


    Thatz quite a bit of work but is so totally worth it

  • Parita

    I agree with your daughter, black ground looks good!! love the apricot mousse

  • Pritya

    Dear Harini,
    Such tempting pics…and a great post to read as always. The get-together sounds such fun…cheers!

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