Apricot Mousse Fruits Recipes

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Apricot Mousse


1 3/4 cWater 2 tb Brandy or apricot brandy
1 pk (6 oz) lemon gelatin1 cWhipped cream, fresh
8Apricots, ripe


Recipe by: Produce Pete "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

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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