Apricot Mousse Cake Recipes

Assemble these supplies:

• 6 ounces dried apricots
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon unflavored gelatin
• 2 teaspoons apricot brandy (or orange brandy, such as Cointreau, Triple Sec, or Grand Marnier)
• 3/4 cup heavy cream
• 2 teaspoons confectioners' sugar
• 1/2 teaspoon vanilla extract

Steps in preparation:

1. Combine apricots, water, and sugar in saucepan and simmer about 15 minutes, or until apricots are tender. Remove with slotted spoon. Reserve syrup. Cool apricots.
2. Puree apricots in food processor or blender.
3. Dissolve gelatin in 11/2 tablespoons of reserved apricot syrup. Add gelatin and apricot brandy to puree and mix well. Cool.
4. Whip cream until it forms soft peaks. Add con­fectioners' sugar and vanilla and whip until stiff peaks form.
5. Using wooden spatula, fold in whipped cream until well blended.
6. Spoon mousse into serving bowl or individual sherbet glasses and chill 2 to 24 hours.