Julia Childs Apricot Sherbet Mousse A Labricot Glacee Recipes
JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)
This recipe is from Mastering the Art of French Cooking, Vol.2. "Easy, delicious, and available all year round is apricot sherbet made from canned apricots. Timing is about 4 to 5 hours, but it is easier to be liesurely and start the mousse the day before serving." Note: Personally I would use my food processor instead of a food mill and I'm sure you could use one of those wonderful little ice cream makers instead of the freezer, but I have never done it. I have adapted the directions to make your life easier. T.J.
Provided by davinandkennard
Categories Frozen Desserts
Time 5h10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the apricots, puree them and put into a 1 quart measure.
- Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
- With a mixer beat the sugar and lemon juice into the puree.
- Beat until the sugar is disolved.
- Whip the egg whites and add the almond extract.
- If not using an ice cream maker:.
- Cover with plastic wrap and place in the freezer.
- Two or three times during the freezing take out and whip to break up the ice crystals.
- Let the mousse soften for half an hour in the refrigerator before serving.
Nutrition Facts : Calories 197.1, Fat 0.1, Sodium 33.1, Carbohydrate 49.2, Fiber 2.3, Sugar 46.4, Protein 2.6
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