|Canned apricot halves||29 Ounce, drained (1 can, 800 gram)|
|Sugar||1 Ounce (25 gram)|
|Lemon||1⁄2 , freshly juiced|
|Double cream||1⁄4 Pint, lightly whipped (150 milliliter)|
1) Press the apricot halves through a wire sieve and reserve a few halves for garnish.
2) Measure the puree and level up to 2 cups with water, if needed.
3) In a bowl, combine the cornflour with the sugar and little apricot puree.
4) In a pan , cook rest of the puree over a low heat and stir in the cornflour mixture.
5) Bring to a boil then stir constantly and boil rapidly for 3 minutes and remove from heat.
6) In a heatproof bowl, soften the gelatine in water and lime juice, then stir over a pan of hot water over a low heat, until the gelatine is dissolved.
7) Stir into the apricot puree with the lemon juice and allow to cool.
8) Then fold in the whipped cream until thoroughly blended.
9) In a wetted 450 g/1 lb loaf tin, pour the mousse, refrigerate until set, then unmould on a serving platter.
10) If you wish to freeze the recipe do it at this stage. Freeze, pack in a freezer bag, seal, label and freeze.
11) Pack the reserved apricot halves in a freezer friendly container, seal, label and freeze.
12) Garnish the Apricot Mousse with reserved apricot halves and serve on a serving platter.
13) If using the frozen dish, unwrap, place on a platter, then thaw in the refrigerator for 4 hours. Serve as indicated in step 12.