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APRICOT MOUSSE (10*)




List of Ingredients



• 1 CUP DRIED WHOLE APRICOTS
  
• 1/2 CUP APRICOT NECTAR
  
• 1/4 CUP + 1 TABLESPOON FRUCTOSE
  
• 1 TABLESPOON LEMON JUICE
  
• 3 EGG WHITES AT ROOM TEMPERATURE
  






Instructions



1. IN A MEDIUM NON-REACTIVE SAUCEPAN OVER LOW HEAT, COMBINE APRICOTS, NECTAR AND FRUCTOSE. COOK OVER LOW HEAT 10 TO 15 MINUTES OR UNTIL APRICOTS ARE TENDER AND HAVE A MARMALADE CONSISTENCY.
   
2. TRANSFER TO FOOD PROCESSOR WITH METAL BLADE OR BLENDER AND PUREE UNTIL SMOOTH. POUR PUREE INTO SMALL BOWL AND LET COOL TO ROOM TEMPERATURE.
   
3. IN A MEDIUM BOWL WITH ELECTRIC MIXER AT HIGH SPEED, BEAT LEMON JUICE AND EGG WHITES UNTIL STIFF PEAKS FORM. STIR 1/4 OF THE WHITES INTO APRICOT PUREE UNTIL BLENDED WITH A RUBBER SPATULA IN AN OVER AND UNDER MOTION. GENTLY FOLD IN REMAINING WHITES, REPEATING THE FOLDING PROCEDURE.
   
4. POUR MOUSSE INTO CHILLED DESSERT GLASSES AND REFRIGERATE 2 HOURS OR LONGER.
   
5. ************************NOTES********************
   
6. FRUCTOSE IS A NATURAL COMPONENT OF TABLE SUGAR BUT HAS TWICE THE SWEETENING POWER SO YOU USE ONLY HALF AS MUCH. YOU MAY SUBSTITUTE SUGAR FOR FRUCTOSE IF YOU LIKE, BUT MAKE SURE YOU DOUBLE THE AMOUNT.