Frozen Apricot Mousse
|Cooked sweetened dried apricots||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt grains||To Taste|
|Heavy cream||1 Cup (16 tbs), beaten stiff|
1. Mash the apricots thoroughly, or press through a sieve.
2. Beat the eggs until light and fluffy. Beat in the sugar gradually. Combine with the apricot pulp, vanilla and salt and fold in the cream.
3. Turn into refrigerator tray and place in the freezing compartment. Set control at lowest temperature and freeze until firm.
4. Reset temperature control to normal.