Apricot Mousse - cooking recipe

Ingredients

2 pkg. ladyfingers
3 (16 oz.) cans apricot halves
2 envelopes unflavored gelatin
5 egg yolks
1 1/4 c. sugar, divided
1/8 tsp. salt
1 c. milk
2 Tbsp. apricot brandy
2 oz. almonds, slivered
1 1/2 c. whipping cream
3/4 c. whipping cream
2 Tbsp. powdered sugar
1/8 tsp. almond extract

Preparation

Line a 9-inch spring-form pan with ladyfingers.
Drain apricots; save 1/2 cup juice. Save 4 halves for garnish.
Puree apricots.
Add gelatin to apricot juice.
Combine egg yolks, 3/4 cup of sugar and salt in saucepan; slowly add milk, cooking over medium heat for about 4 minutes, until mixture thickens and reaches 160\u00b0.
Add gelatin mixture and cook until dissolved.
Stir in pureed apricots, brandy and sliced almonds.
Chill until thickness of unbeaten egg whites.
Beat whipping cream and 1/2 cup of sugar to soft peaks.
Blend whipped cream into apricot mixture and spoon into spring-form pan.
Garnish with additional whipped cream and apricot halves.
This is very light, airy and delicious.