Apricot Mousse

Name: Apricot Mousse
Ingredients: 120ml/4fl oz double cream; few drops of vanilla essence; 1 tbsp Cointreau, Curaçao or any other flavoured liqueur, or brandy; 1 tbsp Cointreau, Curaçao or any other flavoured liqueur, or brandy; 225g/½lb dried or no soak apricots; 225g/½lb dried or no soak apricots; 25g/1oz blanched, slivered almonds; 55g/2oz sugar; Langue de Chat biscuits; 1 tbsp Cointreau, Curaçao or any other flavoured liqueur, or brandy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

You will certainly feel like the tipsy pussycat who has got the cream after consuming this delectable mousse.

Ingredients

225g/½lb dried or no soak apricots
55g/

Dessert
Vegetarian

Method

Barely cover-apricots with water, add sugar, bring to the boil, lower heat and simmer for about 30 minutes. If ‘no soak’ apricots are used, just cover with boiling water, add sugar and stir until sugar has dissolved. Purée apricots with the liquid, add the liqueur and the vanilla essence, fold in the whipped cream and slivered almonds. Spoon into individual glasses and chill. Before serving spr