Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Water |
| 1 pack | (6 oz) lemon gelatin |
| 8 \N | Apricots, ripe |
| 2 tablespoons | Brandy or apricot brandy |
| 1 cup | Whipped cream, fresh |
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a large saucepan, bring the water to a boil. Remove from the heat, add the gelatin, and stir until dissolved. Set aside and allow to cool.
Rinse the apricots well, halve and remove the pits. Puree in a blender or food processor until smooth. Add the pureed apricots and brandy to the cooled gelatin mixture and refrigerate until slightly thickened (about 1 hour).
Beat the apricot mixture slightly, then fold in the whipped cream.
Transfer the mousse to a mold or serving dish and chill until firm.