Friday, 22 August 2008

Apricot Mousse

Which was served with the Hazelnut Torte instead of ice-cream. However, it's a very respectable dessert all by itself, and not at all difficult to do.

6 to 8 servings
1 hour prep time - plus 4 hours needed to set

Apricot Mousse
2 quarts - about 24 to 30 - apricots
1/3 cup sugar
1/4 cup water

2 tablespoons water or lemon juice
1 tablespoon gelatine
1 cup whipping cream

Wash the apricots, and split them in half and remove the pits. Put them - apricots, not pits - in a large pot with the sugar and water. Bring them to a boil, then simmer until very soft, about 15 or 20 minutes. Press the apricots through a seive, or purée them using a blender or food processor.
Meanwhile, soak the gelatine in the remaining water or lemon juice. While the apricot purée is still very hot, mix the gelatine into it. Stir well until you are certain the gelatine is completely dissolved. Let the purée cool to room temperature, or even chill it a little, but do not let it set.

Put the whipping cream in a large bowl, and beat it until it is quite stiff. Beat in a little of the apricot mixture, then fold the rest of it in gently. You can mix it in thoroughly, or leave it with a slightly marbled pattern; whichever you prefer. Put the mousse into a serving bowl or bowls, and place it in the fridge to set; at least 4 hours.

Last year on this date, I made Linguine with Caramelized Onions, Beet Greens and Cheese, and very good it was too.

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