Frozen Apricot Mousse

Apricot Purée

• 2 kg / 4 lb 6.55 oz apricots
• 15

1. For the Apricot Purée: Score the apricots with an X on their top part, then blanch them in boiling water until the skins can be easily removed. Shock the blanched apricots in ice water. Remove their skin and the pits. Purée the flesh with a small amount of lime juice to prevent oxidation. Once puréed, pass through a fine-mesh strainer.
2. Bring the apricot