Frozen Apricot Mousse Food

FROZEN APRICOT MOUSSE

Steps:

• 1. Mash the apricots thoroughly, or press through a sieve. 2. Beat the eggs until light and fluffy. Beat in the sugar gradually. Combine with the apricot pulp, vanilla and salt and fold in the cream. 3. Turn into refrigerator tray and place in the freezing compartment. Set control at lowest temperature and freeze until firm. 4. Reset temperature control to normal.

FROZEN APRICOT MOUSSE

Steps:

• Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
• Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.

FREEZER APRICOT JAM

Steps:

• Mix apricots, lemon juice and rind.
• Add sugar, stir 5 minutes until sugar dissolves.
• Let stand 20 minutes.
• Stir in pectin.
• Ladle into cartons or jars, filling to within 1/2 inch of top.
• Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
• (Freeze for 1 month before thawing to use).

DRIED APRICOT MOUSSE

Steps:

• Simmer the apricots in the wine with the apples, lemon juice and sugar, covered, for 15 to 20 minutes or until soft. Cool and puree in a food processor.
• Meanwhile, beat the egg whites until they are in stiff peaks. Using a whisk, fold them into the apricot puree.
• Spoon the mousse into eight wine glasses or individual bowls. Chill for one to two hours. Just before serving, sprinkle with almonds.

APRICOT MOUSSE FILLING

Steps:

• Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
• Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
• Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute.
• Cook over low heat 10 minutes, stirring until gelatin dissolves.
• Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended.
• Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
• Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl.
• Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl).
• Beat egg white mixture at medium speed of a mixer 7 minutes.
• Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form.
• Remove bowl from simmering water; beat in vanilla.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.