APRICOT MOUSSE
Provided by Colette Rossant
Categories dessert
Time 45m
Yield Eight to 10 servings
Number Of Ingredients 5
Steps:
- Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
- Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
- In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
- Spoon the batter into eight wine glasses or glass bowls.
- Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 8 grams
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