Apricot Chiffon

This receipe is from Martha Stewart. The taste is like apricot mousse. Since this receipe only uses egg and no whip cream, it gives a very light, fluffy taste and very suitable for summer dessert.

不過用杏子作點心 總有酸澀味無法中和 不知是選的果子不夠熟透 或有別的撇步?!

Makes one 9-inch pie/cake: serves 8

Apricot filling => can make ~3 cups of apricot puree, 2 and 1/2 cups for mousee and rest for dressing

A.

- 1 and 3/4 pounds apricots, pitted and quartered

- 3/4 cup cold water

- 1 and 1/2 cups sugar

- 1/2 teaspoon salt

Cook above together until apricots are very soft. Cool down and puree in a blender.

- 4 and 1/2 teaspoons unflavored gelatin over 1/3 cup cold water

Heat apricot puree and whisk softened gelatin into puree.

B.

- 5 large eggs, seperated

Whisk egg yolks with 1/2 cup sugar and add A. Cook over medium-high heat until thickened and cool down.

Whisk egg whites until soft peaks form, gradually add 1/4 cup sugar and whisk until stiff peaks form. Gently fold whites into apricot-gelatin mixture. Let cool, stirring until mixture is thick enough to mound.