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CUSTARDS, PUDDINGS & MOUSSE:
Apricot Mousse
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Apricot
Mousse |
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Delicious, fruity
dessert...
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1
lb |
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fresh ripe apricots, peeled and pureed
in the blender |
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1
cup |
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granulated sugar, divided |
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4
large |
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eggs, separated |
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1
cup |
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warm
milk |
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2
tsp |
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vanilla extract |
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3
Tbs |
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apricot brandy |
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1/8
tsp |
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almond extract |
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1
envelope |
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unflavored gelatin |
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3
Tbs |
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water |
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1
cup |
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heavy whipping cream, whipped |
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6
whole |
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apricots, peeled, poached and soaked in
additional apricot brandy |
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1 |
Combine the
pureed apricots and ½ cup sugar. Set aside. |
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2 |
In the top
of a double boiler, beat egg yolks and remaining
sugar until light. Pour in warm milk. Cook until
thickened, stirring constantly. Add vanilla,
apricot brandy and almond extract. Remove from
heat. |
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3 |
Combine
gelatin with water; heat to dissolve. Beat into
warm custard. |
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4 |
Beat egg
whites until stiff; fold into custard. Chill
until mixture begins to set. Then fold whipped
cream and apricot puree into the custard. |
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5 |
Pour into
individual dessert dishes and chill. Garnish
each serving with one whole poached apricot. |
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Servings: 6
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