1/2 c. sugar
1/2 c. dried apricots, well packed
3 eggs, separated
1/2 c. sugar
1/3 c. cognac (or brandy)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. cream of tartar
2 c. heavy cream
1 tbsp. sugar
1 tsp. almond extract

The process of "folding" is one of the most important techniques in making mousses and souffles. Once you understand how to fold, they are really quite easy. Folding is merely the combining of two mixtures, by gently cutting down through the mixture (I use a large rubber spatula), turning it over and repeating until well mixed. The procedure is done to mix foods without releasing the air bubbles which are desirable in the final product. This is an easy mousse recipe, and one that will bring you guaranteed success----just watch your folding!

Combine sugar and apricots and place in a saucepan. Barely cover with water. Bring to a boil, and simmer for 10 minutes. Puree apricots.

Beat egg yolks for 1 minute, then add sugar. Continue beating until light yellow. Add apricot puree and whip until thoroughly combined. Mix in cognac (or brandy) and set aside.

Beat egg whites until foamy. Add vanilla, salt and cream of tartar and continue beating until egg whites form stiff peaks.

Add about 1/3 of the egg whites to the apricot mixture and lightly fold together. Add remaining egg white and partially fold in.

Whip cream until soft mounds are formed. Add sugar and almond extract and continue beating until slightly stiff. Fold into apricot mixture.

Ladle mousse into a decorative serving bowl and chill in freezer for 1 hour. Mousse can be served frozen or unfrozen. Continue chilling in freezer, for an additional 4-6 hours, if frozen mousse is desired. Or, refrigerate an additional hour, if chilled mousse is desired. Either is excellent! Serves 6.

(I like to use mousse to fill in chocolate cups or chocolate containers (i.e. I make "chocolate sacks"). It is also good to pipe into meringue shells.