This and That

This and That – Tartelette

This and That

23.07.2006

Helene Dujardin
(Senior Editor)
2 Comments

Sorry if I have not posted much lately but we are getting a whole new computer installation set up here and it is taking me a while to get acclimated to it. Needless to say that the current heat wave has not been conducive to baking and cooking either. But I did come up with a little dessert one night that I was staring at some fresh apricots starting to wilt and wrinkle.
Apricots and Almond Mousse:
Serves 2/3

For the Apricots:
Puree 4 apricots with a Tb of lemon juice and 2 Tb of sugar.
In a separate dish dissolve 1 1/2 tsp. powdered gelatin in 1/4 cup cold water.
On medium heat, warm up the apricot puree. Off the heat, stir in the gelatin until dissolved. Let it cool a few minutes before pouring into dessert dishes.
For the Almond Mousse:
Heat up 1 cup of almond milk over medium heat. In a separate bowl, dissolve 2 tsp. powdered gelatin. When the milk is hot, stir in the gelatin.
Let cool to the consistency of unbeaten egg whites.
In a separate bowl, whip up 1/2 cup of heay cream until slightly stiff. Gently fold this in the cooled almond milk.
Pour over the apricot gelee and refrigerate 1 hour. Decorate with fresh berries if you want.
This was nice and light for dessert under the heat!