For that special dinner dessert - Apricot Mousse

I use this mousse as the foundation of many apricot based desserts that I make.  Unlike most store bought mousse, it is a bit healthier due to the reduced amount of sweetner and also the flavor tends to have a bit more punch due to the fruit to cream ratio.  I typically either mix it with frozen fruit in a chocolate sack, or serve with a white chocolate mousse and drizzle bittersweet chocolate over the mix (a raspberry melba sauce is another optional component).

There are typically 2 types of mousse confection: those employing raw eggs and those employing whipped cream.  Of the two techniques, the cream is safer by a large margin.

Note that the mousse’s require a very good large mixer with a whip attachment and a 4 qt bowl with splash shield.  A food processor is also very handy.
Apricot Mousse
1. Go to Trader Joes and acquire:
a. 1 lb of unrefined sugar
b. 1 lb of dried California apricots (will get back to you on what the package says- they have several varieties)
c. 2 pints of whipping cream
d. 1 bottle of lemon juice
e. Powered gelatin (may not be available at TJ’s)
f. Sea salt
g. Crème of tartar

2. In a large saucepan at medium-high heat  add:
a. 2 cups of water
b. 1/2 teaspoon of salt
c. 2 tablespoons of lemon juice
d. 1 cup of sugar
e. Heat this syrup for 5 minutes until sugar is thoroughly dissolved

3. While the syrup is cooking, chop up the apricots in pieces as small as practical (a food processor works well for this).

4. Add apricots, reduce heat to medium.  Add enough water to cover apricots.   Cook until the apricots come apart and you can taste the flavor In the syrup.  Add water as necessary to keep from running out of fluid.  Syrup should be somewhat dense when you are done (cook off excess water).

5. (Optional: add 4 oz of peach brandy).

6. While the apricot syrup is cooking (about ½ way through the 75 minute process):
a. Put 2 pints of whipping crème in the freezer for about 15 minutes.
b. Put 2 cups of ice in the mixing bowl.
c. At 1 teaspoon of crème of tartar.
d. After 15 minutes, dump the ice and take the crème from the freezer and empty it into the bowl.  Scrape the containers as necessary to get the frozen heavy cream out.  Do not add water!!!
e. Attach the whisk and the splash shield and begin whipping the crème at max speed.  Continue until very stiff (peaks stand on own at room temperature) and then reduce to about 30% speed.

7. Slowly sprinkle in 4 teaspoons of gelatin into the apricot mix.

8. Take the apricot mixture off the heat.  Let cool for 5 minutes.

9. Slowly (with the whisk still turning at 30%), spoon in the apricot gelatin mixture.  Blend thoroughly.

10. Place mousse in container and refrigerate until ready for use.

11. Serve: 2 scoops of apricot mousse to 1 scoop of white chocolate mousse and add additional accent flavors as desired.

Next recipe: White Chocolate Mousse