Apricot Mousse Recipe |
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You will need..... 1 lb. fresh apricots 4 tablespoons cold water thinly peeled rind and juice of 1/2 lemon 5 oz. castor sugar 1/2 oz. powdered gelatin (1 packet)
Preparation Time 3 large eggs,
separated
20 minutes 1
tablespoon apricot brandy or
brandy (optional)
Cooking time
1/4 pint double cream
10 minutes
1/4 pint single cream
few flaked almonds
Wash apricots put in a pan with 1 tablespoon of the water, lemon peel and
2 oz. pf the sugar. Cover and simmer until tender. Discard lemon peel and
apricot stones. Sieve apricot pulp to make about 1/2 pint puree. Dissolve
gelatin with remaining water in a small bowl over a pan of hot water.
Put egg yolks, remaining castor sugar and lemon juice in a large bowl over
a pan of hot water. Whisk until thick and pale. Remove from heat and blend
in apricot puree, dissolved gelatin and apricot brandy if used. Leave in
a cold place until just beginning to set.
Whisk cream until it forms soft peaks. Whisk egg whites until stiff. Fold
most of cream and all of egg whites into apricot mixture. Pour into a
2-pint glass dish and leave in a cool place until set. Just before serving
pipe a small whirl of remaining cream on top of each; decorate with flaked
almonds. Serves 6.
Quick Tip
If fresh apricots are not in season use 6 oz. of dried apricots soaked overnight, and cooked in a little of the soaking liquid. Continue as recipe adding a little water if necessary to make juice up to half a pint.
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