Apricot mousse

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.

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