Apricot Mousse

Name: Apricot Mousse
Total time: 45 min
Yield: Eight to 10 servings
Cuisine: jewish
Ingredients: 1 cup dried apricots; 1 soft bean-curd cake (see note); 1 1/2 tablespoons brandy or apricot liqueur; 3 egg whites; 24 melon balls (cantaloupe or honeydew Fresh mint for garnish)

By Colette Rossant

Total Time: 45 minutes, plus refrigeration
Rating: 3(5)
Comments: Read comments

Featured in: FOOD; HOPE AND HONEY

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Ingredients

Yield:Eight to 10 servings

1cup dried apricots
1soft bean-curd cake (see note)
1½tablespoons brandy or apricot liqueur
3egg whites
24melon balls (cantaloupe or honeydew Fresh mint for garnish)

Ingredient Substitution Guide

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Preparation

Step 1
Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
Step 2
Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
Step 3
In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
Step 4
Spoon the batter into eight wine glasses or glass bowls.
Step 5
Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.

Tip

There are two types of bean-curd cakes: soft bean curd, which is more like a custard, and cotton bean curd, used in cooking. The packaged soft or silken bean curd is the best one to use for desserts.