Almond Apricot Amaretto Mousse

"This comes from the Houston paper and was submitted by Bob Sakowitz, who owned a very nice department store in the Galleria area of Houston. I first made this for a dinner party in April of 1979 and everyone loved it!Chill time is not included in prep time- may be made the day before you plan on serving it."
 
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Ready In:
1hr
Ingredients:
12
Serves:
10-12
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ingredients

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directions

  • Cook apricots in a small amount of water according to package directions.
  • Drain,puree in a blender or food processor, and cool slightly.You will need 2 cups of apricot puree.
  • Beat egg yolks with sugar until mixture is light yellow; add salt.
  • Add vanilla to milk and bring to a boil.
  • Add milk to beaten egg yolks carefully.
  • Add pureed apricots and mix thoroughly.
  • Heat over low heat, stirring constantly, but do not let boil, until slightly thickened.
  • Soften gelatin in cold water; add to apricot mixture.
  • Chill in refrigerator or in a large bowl of cracked ice.
  • Whip cream (chill cream, bowl and beaters thoroughly).
  • Fold whipped cream into apricot mixture.
  • Beat egg whites until stiff and fold into whipped cream mixture.
  • Blend in the 1/2 cup Amaretto.
  • Line a 10 inch springform pan bottom and sides with the ladyfingers.
  • Brush ladyfingers generously with additional Amaretto.
  • Pour apricot mixture into ladyfinger-lined pan; chill at least 6 hours.
  • Before serving, sprinkle top of mousse with toasted almond slivers.

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