You will certainly feel like the tipsy pussycat who has got the cream after consuming this delectable mousse.
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 sprinkle with a few more slivered almonds, another blob of cream and Langue de Chat biscuits.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.