Apricot Mousse:
1 Bring the water, sugar and alcohol to boil, then at boiling point add your apricots and let cook gently for 10 minutes.
2 Then drain the apricot pulp and strain your juice through a chinois (strainer) then let cool completely.
3 In a large bowl, pour the cold juice (keeping 2 tablespoons aside), and the liquid cream, into the freezer for 8 minutes.
4 In a saucepan, pour the 2 tablespoons of syrup set aside, then over very low heat mix your drained gelatin sheets then when they have melted pour this gelatinous juice into a bowl and let cool in the open air.
5 In a large bowl, blend your apricots then add your cooled gelatin and set aside.
6 Take your cream bowl out of the freezer and whip it into firm whipped cream.
7 Then gradually pour your whipped cream into your apricot pulp by cutting and lifting with a wooden spatula or maryse as you would for a soufflé.
You can mold this lovely mousse into beautiful glasses, small ramekins, a large mold or a lovely bowl and serve after at least 4 hours in the fridge
In Provence, pastry chefs make apricot mousse with mascarpone instead of liquid cream. It gives a denser, almost velvety texture. Less airy, richer on the palate. Worth trying if you find fresh mascarpone at your local grocer, but the classic cream-based recipe is easier to master.
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