Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Water 2 tb Brandy or apricot brandy
1 pk (6 oz) lemon gelatin 1 c Whipped cream, fresh
8 Apricots, ripe

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5

In a large saucepan, bring the water to a boil. Remove from the heat,
add the gelatin, and stir until dissolved. Set aside and allow to
cool.

Rinse the apricots well, halve and remove the pits. Puree in a
blender or food processor until smooth. Add the pureed apricots and
brandy to the cooled gelatin mixture and refrigerate until slightly
thickened (about 1 hour).

Beat the apricot mixture slightly, then fold in the whipped cream.

Transfer the mousse to a mold or serving dish and chill until firm.

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