Assemble these supplies:
- 6 ounces dried apricots
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon unflavored gelatin
- 2 teaspoons apricot brandy (or orange brandy, such as Cointreau, Triple Sec, or Grand Marnier)
- 3/4 cup heavy cream
- 2 teaspoons confectioners' sugar
- 1/2 teaspoon vanilla extract
Steps in preparation:
- Combine apricots, water, and sugar in saucepan and simmer about 15 minutes, or until apricots are tender. Remove with slotted spoon. Reserve syrup. Cool apricots.
- Puree apricots in food processor or blender.
- Dissolve gelatin in 11/2 tablespoons of reserved apricot syrup. Add gelatin and apricot brandy to puree and mix well. Cool.
- Whip cream until it forms soft peaks. Add confectioners' sugar and vanilla and whip until stiff peaks form.
- Using wooden spatula, fold in whipped cream until well blended.
- Spoon mousse into serving bowl or individual sherbet glasses and chill 2 to 24 hours.
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