Apricot Mousse Recipe by Ruth Paget
Makes 1 ½ pints
Ingredients:
-1 cup cooked, sweetened apricots
-2 beaten eggs
-1/2 cup sugar
-1/2 teaspoon vanilla
-1 cup whipping cream
Steps:
1-Mash apricots thoroughly and press through a sieve to further mash them up.
2-Beat eggs with sugar until light and creamy.
3-Combine apricot purée, egg mixture, vanilla, and salt. Blend thoroughly.
4-Add whipped cream to the apricot mixture and thoroughly blend.
5-Place in a metal bowl, cover, and freeze until firm (usually overnight).
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
