Twice Upon an Apricot

There are some things that take more than once to accomplish. In college I had to take chemistry twice in order to pass. Learning to tie my shoes took way more than two times. Learning to drive was so terrifying that after the first lesson my Dad & I agreed to not do that again any time soon, so I learned to drive over five years later when I was more 'mature'.

Ever since I heard that Helene at Tartlette was hosting HHDD# 11, with the theme this time being mousse, I've been trying to decide what kind to make. I finally settled on apricot. You can make apricot mousse any time of the year if you use dried apricots, it has a distinct but gentle flavor which goes well with the light texture of a mousse, and I happen to love apricots.

So the first time around I simmered the dried apricots in 1/2 cup water, forgot about them and ended up almost burning them. So much for a delicate apricot flavor. I also wan't too sure about the recipe I had decided on. Then, after buying more dried apricots, I came upon a recipe for Raspberry Mousse in Flo Braker's The Simple Art of Perfect Baking. It is a recipe for a filling for a cake, so I had to make a few changes, plus apricots are not the same as raspberries, but I was pretty sure that I could adapt it for a simple, elegant mousse.

This time I kept an eye on the apricots, but almost overbeat the whipped cream. The amazing thing is that it all worked out. The mousse has a stronger apricot flavor than I had thought it would, but is very delicious if you like apricots. The texture is creamy, with just a little bit of texture from the apricots puree. The cherry brandy lends an elusive note that offsets the richness of the whipped cream nicely. Garnished with fresh strawberries and some fresh mint it is perfect for an early spring dessert.

Apricot Mousse
Loosely based on a recipe for
Raspberry Mousse, Flo Braker, The Simple Art of Perfect Baking

1 cup dried apricots
1/2 cup water
2 tablespoons sugar
2 tablespoons cold water
2 tablespoons cherry brandy
1 tablespoon unflavored gelatin
1 cup heavy whipping cream, chilled
strawberries & mint for garnish

Simmer the dried apricots in a small saucepan in the water for 15 minutes. Add the sugar and heat on medium-high for 5 minutes, keeping an eye on the apricots so that they don't burn.
While the apricots are simmering, combine the cold water & cherry brandy. Sprinkle the gelatin on the water mixture and stir. Set aside.
When the apricots are finished cooking, process them in a food processor or blender until they are pureed. Then mix in the softened gelatin. Place in a bowl and place the bowl over ice water. Whisk every minute or so for 5 minutes, or until mixture is cool.
While the apricot puree is cooling, whip the cream until soft peaks form.
Fold about one quarter of the whipped cream into the puree to lighten it. Then fold in the rest of the whipped cream and fold until cream is fully incorporated.
Spoon or pipe the mousse into serving dishes. Garnish with strawberries and mint. Chill for 3-4 hours. Serves 4-6.