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Banana-and-Apricot Mousse

  • 1 cup banana puree
  • 1 cup apricot puree
  • Juice of 1 lemon
  • 1 cup water
  • 1 cup sugar
  • 2 teaspoon gelatine
  • 1 pint heavy cream
Force ripe bananas through a sieve to make the banana puree. Soak and stew dried apricots and force these through a sieve to make apricot puree. Mix the tow and add the lemon juice. Add 1/2 cupful of the water to the sugar and cook until a thick syrup is formed. Add this to the fruit puree. Soften the gelatine in 1/4 cupful of water, heat the remaining 1/4 cupful to the boiling point, and dissolve the gelatine. Add the gelatine to the fruit mixture and place in a pan of ice water to cool off. Whip the cream until it is stiff and fold this into the fruit mixture when it begins to thicken. Mold, pack in ice, and freeze.

Serves 6 People
Submitted by Cassyjean - Torrington, CT May 19, 2009 15 min 30 min 45 min


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