Icy Apricot & Lemon Mousse

Ingredients

15oz tin apricots, drained
2 eggs, separated
2oz caster sugar
½ pint double cream
Grated rind and juice of 1 lemon
1 tblsp. apricot brandy (optional)

1. Puree apricots, whisk egg yolks and sugar together until pale and fluffy.
2. Fold in apricot puree, whip the cream with rind and juice of lemon and brandy if used.
3. Whisk egg whites until stiff, fold whipped cream into apricot mixture then gently fold in egg whites.
4. Place mousse in a dish suitable for the freezer. Freeze until firm.
5. Remove from freezer 30 minutes before serving.

Uncover the secret recipes from your favourite restaurants !

Learn to cook the highly guarded secrets behind dishes from :

OLIVE GARDEN

T.G.I. FRIDAYS

STARBUCKS

RED LOBSTER

APPLEBEE'S & MORE