Traditional Apricot Mousse
|Lemon juice||1 Teaspoon|
|Confectioners sugar||3 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Mint leaves||1 (For Garnish)|
Blanch apricots in boiling water and leave for 1 minute.
Drain, cover with cold water and peel.
Cut the apricots in half and remove pits.
Puree the apricots with lemon juice and confectioner's sugar in a blender or rub through a sieve.
Sprinkle gelatin into the water and stand over a bowl of hot water until dissolved.
Stir it into the apricot puree.
Beat the cream until stiff and fold into the apricot mixture.
Spoon into individual serving dishes and chill until set.
Serve with whipped cream garnished with mint leaves.