Recipe for Dinner.
Dried Apricot Mousse.
225 g/8 oz/1/2 prunes 300 ml/1/2 pt/1/2 cups cold tea Thinly pared rind and juice of 1 lemon.
15 g/1/2 oz/1/2 tbsp vegetarian gelatine.
3 eggs, separated 75 ml/3 oz/1/2 cup caster (superfine) sugar.
300 ml/1/2 pt/1/2 cups double (heavy) cream.
A few toasted whole almonds.
Soak the prunes in the tea for several hours or overnight. Place in a saucepan with the lemon rind. Bring to the boil and simmer for 10 minutes until the prunes are really soft. Cool, then remove the stones (pits) and discard the lemon rind. Puree the prunes and juice in a blender or food processor.
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Click on Photos for Next Dining Room Ideas Pictures Gallery ImagesMake the lemon juice up to 45 ml/3 tbsp with water. Stir in the gelatine until dissolved. Bring almost to the boil, stirring (or according to packet directions). Cool slightly, then stir into the prune puree. Whisk the egg whites until stiff, then the cream until peaking, then the egg yolks with the sugar until thick and pale (so you don't need to wash the beaters in between). Fold the yolk and sugar mixture, then half the cream, and finally the egg whites into the prune puree. Turn into a large glass dish and chill until set. Decorate the top with the remaining whipped cream and a few toasted whole almonds.
Prepare as for Prune Mousse but use dried apricots instead of prunes and soak in half white wine and half apple juice instead of the cold tea.