Apricot mousse

INGREDIENTS for 8 glasses
Mousse
500 g apricots
100 g sugar
200 ml fresh whipping cream
2 gelatine leaves, 8 g
Half a glass white wine
Half a lemon, squeezed
Half a vanilla pod
Sauce
3 apricots
3 tablespoons sugar
Amaretti to serve
I wash, stone and dice apricots into a bowl with sugar and half a vanilla pod.

I squeeze lemon.

I add white wine.

I microwave 5 minutes or cook in a saucepan until soft, then remove vanilla pod.

I hand-blend.

It should be a purée.

I strain and cool.

I soak gelatine in cold water 10 minutes.

I warm about 6 tablespoons apricot cream slightly.

I stir in squeezed gelatine until dissolved.

I gradually stir into remaining pulp.

I softly whip cream in a cold container.

I vigorously mix some into cooled purée.

I gently fold in remaining cream upwards from bottom.

It should be uniform.

I divide into glasses and refrigerate several hours.

Sauce: I finely dice apricots.

I add sugar and apricots to a hot non-stick pan.

I quickly sauté until caramelising, turn off and cool.

Before serving, add a spoonful cold apricot sauce to each, mint leaves and amaretti alongside or crumbled over.