Recipe for Apricot Mousse 
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Yield:
1
Ingredients:
Amount Ingredient
6 oz dried apricots (180 g)
3 tbl water (45 ml)
3 tbl Amaretto (45 ml)
or fresh lemon juice
5 lrg egg whites at room temperature
or "Just Whites" work well
grated zest of 1/2 lemon
1/4 tsp vanilla extract (1.25 ml)
Instructions:
Instructions: Soak apricots in water and Amaretto for 30 minutes. Place apricots and any liquid in a food processor or blender. Process to a thick puree. Transfer to a
small saucepan and cook over ow heat, uncovered, to form a thick puree; stir
frequently. Chill.

Beat egg whites until stiff. Fold in puree, lemon zest, and vanilla.

Spoon1/2
cup (118 ml) of apricot mousse into serving dishes or tuille. Sprinkle with
toasted almonds. Serve at once.

Makes 8 servings.

The mousse is supposed to go into lemon tuiles ( a tulip shaped molded cookie).

That would be great for a dessert for special occaisions but I liked the mousse
alone.

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