Frozen Apricot Mousse
|Cooked dried apricots||1 Cup (16 tbs), sweetened to taste|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), stiffly whipped|
Press apricots through a sieve or whirl in a blender.
Beat eggs until fluffy.
Gradually beat in sugar.
Combine apricots with egg mixture, vanilla, and salt.
Fold in whipped cream.
Turn into refrigerator tray and place in freezing compartment.
Set control at coldest setting and freeze until firm.