Apricot Mousse

Directions

1. 1
   Line a 9-inch spring-form pan with ladyfingers.
2. 2
   Drain apricots; save 1/2 cup juice. Save 4 halves for garnish.
3. 3
   Puree apricots.
4. 4
   Add gelatin to apricot juice.
5. 5
   Combine egg yolks, 3/4 cup of sugar and salt in saucepan; slowly add milk, cooking over medium heat for about 4 minutes, until mixture thickens and reaches 160°.
6. 6
   Add gelatin mixture and cook until dissolved.
7. 7
   Stir in pureed apricots, brandy and sliced almonds.
8. 8
   Chill until thickness of unbeaten egg whites.
9. 9
   Beat whipping cream and 1/2 cup of sugar to soft peaks.
10. 10
    Blend whipped cream into apricot mixture and spoon into spring-form pan.
11. 11
    Garnish with additional whipped cream and apricot halves.
12. 12
    This is very light, airy and delicious.