Apricot Mousse

Directions

1. 1
   Soak the apricots in one cup of hot water for half an hour and drain.
2. 2
   Drain the bean curd.
3. 3
   Place the bean curd, apricots and brandy in a food processor.
4. 4
   Process until all the ingredients are pureed.
5. 5
   Pour the mixture into a bowl and set aside.
6. 6
   In another bowl, beat the egg whites until they are stiff but not dry.
7. 7
   Fold the egg whites into the bean-curd batter.
8. 8
   Spoon the batter into eight wine glasses or glass bowls.
9. 9
   Garnish with three melon balls and two fresh mint leaves.
10. 10
    Refrigerate until ready to serve.