Apricot And Lemon Mousse
|Canned apricots||14 1⁄2 Ounce (1 Can)|
|Lemon jelly||3 Ounce (1 Packet)|
|Lemon||1⁄2 , juiced|
|Whipping cream||2 Pint|
|Thin lemon slices||2|
Strain the juice of the apricots into a measure and make up to 2 pint (300 ml) with water.
Put in a saucepan with the jelly broken into small pieces and heat gently until dissolved.
Remove from the heat, stir in the lemon juice and turn into a bowl.
Leave on one side until just beginning to set.
Puree the apricots in a blender.
Whisk the cream with an electric or rotary whisk until thick and forming soft peaks; remove a quarter of the cream and put on one side to use for decoration.
Fold the remaining cream into the half set jelly, together with the apricot puree.
Turn into a 1 3/4 pint (1-1) glass serving dish and leave to set.
Spoon the remaining cream in blobs around the edge of the dish and place a twisted slice of lemon on top of each.