Quick Apricot Mousse

825g apricot halves
300g carton sour cream
2 tspns gelatine

Method: Drain apricots, reserve 1/2 cup syrup. Sprinkle gelatine over syrup, dissolve over hot water (or microwave on High for 1 min), cool to room temp. Puree apricots in blender or processor, add sour cream and gelatine mixture, blend until smooth. Pour into individual dishes, refrigerate until set. Decorate with extra sliced apricots and shredded coconut.

Contributed by K. Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

Passionfruit Mousse

1 pkt pineapple jelly
1 tin passionfruit pulp
300ml cream

Method: Dissolve jelly with 1 cup of boiling water, add 3/4 tin of pulp. Chill until almost set. Whip cream and add to jelly. Set in glass bowl. Decorate with whipped cream and reserved pulp.

Source: contributed by D.Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).