Apricot mousse with strawberries



  • 400 GRAM FLOUR
  • 8 TBSP BUTTER, melted
  • 1 CUP MILK

Puree the apricots. heat a few tablespoons and dissolve the gelatin. Now put all ingredients together and stir well. Distribute the mixture over 4 glasses and put them in the fridge for about three hours. Turn them around on a plate (hold the glasses for 10 seconds in hot water to make it easier) or serve in the glasses.

Mix flour, milk, yeast, 2 tablespoons sugar and butter together and knead for 5 minutes. Allow he dough to rise for an hour and roll it out to a rectangular form with a length of 30 centimeters. Cut this into 10 strips and fold these into bows. Allow them to rise another hour and deep fry them at 180 degrees Celsius, until both sides are golden brown (turn them around half way). Mix the remaining sugar with the cinnamon and sprinkle this over the nonnevotten.

Nonnevot refers to a bow, which nuns (nonnen) from Limburg in the South of the Netherlands used to wear on their behind (vot). Nonnenvotten are served for Carnival and New Year. On Worldcook's New Year page you will find New Year recipes from all over the world.

Click for Worldcook's recipe page


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