Apricot mousse
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Recipe by: asildee
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 3/4 c Water 2 tb Brandy or apricot brandy
1 pk (6 oz) lemon gelatin 1 c Whipped cream, fresh
8 Apricots, ripe
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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