Semi-frozen walnut mousse

Ingredients for 2 servings:

• 30 g walnuts
• 1 tbsp powdered sugar
• 1 can apricot(s), halved (drained weight 240 g)
• 200 ml milk
• 100 ml whipped cream
• 1 pack of cream powder (vanilla mousse)
• 15 g dark chocolate

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Finely chop the walnuts and mix with the sifted powdered sugar. Caramelize both in a non-stick pan over medium heat while stirring until golden brown. Allow the walnuts to cool on a plate. Drain the apricots in a sieve and cut some into wedges or fans. Line a round bowl (capacity: ½ l, Ø 16 cm) with plastic wrap. Put the cold milk and cold cream with the cooled walnuts in a tall mixing bowl rinsed with hot water. Add the cream powder and beat with a hand mixer. Pour the mousse into the prepared bowl, smooth it out and freeze for at least 3 hours. Put the chocolate in a small freezer bag and seal it carefully. Hang the bag in a bain-marie and melt the chocolate over low heat. Using the film, turn the mousse out onto a flat plate and peel off the film. Cut off a small corner of the freezer bag and sprinkle it over the semifreddo and garnish with apricots. Serve with the remaining apricots.