Apricot mousse a French recipe

Place the apricots in a saucepan with a little water.

Poach gently for about 10 to 15 minsor until tender. Strain and sieve or liquidise them and allow to cool.

Soften the gelatine in cold water.

Place 2 whole eggs and one yolk in a bowl with the sugar. Whisk them over hot water until thick and creamy.

Remove from the heat and continue to whisk until cool.

Dissolve the gelatine in hot lemon juice and mix in thoroughly Fold in the apricot puree.

Put the bowl in a cool place and stir the mousse occasionally.

Whip the cream lightly. When the mousse begins to thicken/ Whisk the remaining egg white until stiff and fold into the mosse together with the cream.

Pour into a serving bowl. When set place the whipped cream in a piping bag with a small rosette nozzle.

Decorate with cream stars and the hazelnuts.

if you like apricot mousse try a lemon mousse recipe

A French cheese cake

Grandmothers apple tart recipe

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