Apricot Mousse
ten or twelve servings
1 large can apricots or 2¹⁄₄ cups apricot pulp
2 egg whites
1¹⁄₂ cups cream, whipped
¹⁄₂ cup sugar
Drain the contents of can of apricots and force through a sieve. There should be 2¹⁄₄ cups of apricot pulp. Place in freezing tray and allow to remain for 45 minutes. Remove from the tray and turn into a bowl containing the unbeaten egg whites. Beat until light and fluffy. Whip cream, gradually adding sugar. Fold the cream into the beaten apricots and eggs. Return to the tray and freeze without stirring.