Yazoo Souffle

1. 1

   Put the apricots in a small saucepan with 1/2 cup water and simmer over medium-low heat for 15 minutes.

2. 2

   Add the sugar, raise the heat to medium-high, and cook for 5 minutes, keeping an eye on the apricots so that they dont burn.

3. 3

   While the apricots are simmering, in a small bowl, combine 2 tablespoons cold water with the apricot brandy.

4. 4

   Sprinkle the gelatin over the mixture and allow it to soften for 3 minutes.

5. 5

   Stir the gelatin and set aside.

6. 6

   When the apricots have finished cooking, put them in a food processor or blender and pulse until pureed.

7. 7

   Transfer to a bowl and stir in the gelatin.

8. 8

   Place the bowl over ice water.

9. 9

   Whisk every minute or so for 5 minutes, or until the mixture is cool.

10. 10

    While the apricot puree is cooling, whip the cream until soft peaks form.

11. 11

    Fold about one quarter of the whipped cream into the puree to lighten it.

12. 12

    Then fold in the rest of the whipped cream until fully incorporated.

13. 13

    Place 1 daylily in each of 6 dessert flutes or parfait dishes, stem end down.

14. 14

    Spoon or pipe the mousse into the daylily-lined flutes.

15. 15

    Chill for 3 to 4 hours before serving.

No additional tips available.