Apricot Mousse

1. 1

   Soak the apricots in one cup of hot water for half an hour and drain.

2. 2

   Drain the bean curd.

3. 3

   Place the bean curd, apricots and brandy in a food processor.

4. 4

   Process until all the ingredients are pureed.

5. 5

   Pour the mixture into a bowl and set aside.

6. 6

   In another bowl, beat the egg whites until they are stiff but not dry.

7. 7

   Fold the egg whites into the bean-curd batter.

8. 8

   Spoon the batter into eight wine glasses or glass bowls.

9. 9

   Garnish with three melon balls and two fresh mint leaves.

10. 10

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.