Apricot Mousse

125 gm’s Dried Apricots
1 Sachet Gelatine
2 Tablespoons Cold Water
2 Egg Yolks
1/2 Cup Caster Sugar
2 Tablespoons Cointreau
600ml Cream.

Place the apricots in a medium saucepan and add enough water to cover them by 1 inch,let them stand for
30 minutes then bring to boil,once boiling reduce the heat and simmer uncovered until the apricots are soft.
.
Set aside.
Next soften the gelatin in the cold water in a small bowl.
In a blender process the hot apricots with the cooking liquid and gelatine until smooth,set aside to cool.
Beat the egg yolks,sugar and liqeur in a food processor until smooth and well blended,transfer to a double
boiler ,whisk over simmering water until the mixture thickens slightly and coats the back of a wooden spoon,
do not overheat the mixture or it will spilt and you will have  scrambled eggs,as soon as the mixture has
thickened enough place the bowl in a sink full of cold water and allow to cool,when both the mixtures have
cooled mix them together in a large bowl and stir till combined,whip the cream till fairly stiff and gently fold
into the apricot mixture then spoon into wide rimmed glasses.
Chill covered for several hours and serve with tuille biscuits and fresh fruit coulis.

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