~ Sweet Decadence from an old Southern Living, perfect for the holidays
3 (16-oz.) cans undrained apricot halves
2 envelopes unflavored gelatin
5 organic egg yolks
1 1/4 cups sugar, divided
1/8 tsp. salt
1 cup milk
2 Tbsp. apricot brandy (or light rum)
1 (2-oz.) package slivered almonds
1 1/2 cup whipping cream
3/4 cup whipping cream
2 Tbsp powdered sugar
1/8 tsp. almond extract
sliced toasted almonds
fresh mint sprigs
- Cut a 30 x 3-in. strip of wax paper; line sides of a 9-inch springform pan with strip. Split ladyfingers in half lengthwise; line sides and bottom of pan with ladyfingers.
- Drain apricots, reserving 1/2 cup juice. Set aside 4 apricots for garnish.
- Add remaining apricots to food processor and process 1 minutes. Set aside. Sprinkle gelatin over 1/2 cup juice and set aside.
- Combine egg yolks, 3/4 cup sugar, and salt in heavy saucepan. Gradually add milk; cook over medium heat, stirring constantly, about 4 minutes, or until mixture thickens and food thermometer reaches 160 degrees. Add softened gelatin mixture, stirring until gelatin dissolves. Stir in pureed apricots, brandy, and slivered almonds. Chill mixture until consistency of unbeaten egg whites (about 30 minutes).
- Beat 1 1/2 cups whipping cream until foamy; gradually add remaining 1/2 sugar, beating until soft peaks form. Fold whipping cream into apricot mixture; spoon into springform pan. Chill 8 hours.
- Remove ring from springform pan; remove wax paper. Beat 3/4 cup whipping cream until foamy; gradually add powdered sugar and almond extract, beating until soft peak form. Pipe or dollop on top of mousse. Slice reserved apricots; arrange on whipped cream. Garnish with toasted almonds and fresh mint springs.