20 lady fingers
3 (16 oz.) can apricot halves, undrained
2 env. unflavored gelatin
5 egg yolks
1 1/4 c. sugar, divided
1/8 tsp. salt
1 c. milk
2 tbsp. apricot brandy or light rum
1 (2 oz.) pkg. slivered almonds
1 1/2 c. whipping cream
3/4 c. whipping cream
2 tbsp. powdered sugar
1/8 tsp. almond extract
Garnishes: Apricots, fresh mint, sliced toasted almonds

Cut a 30 x 3 inch strip of wax paper; line sides of a 9 inch springform pan with strip. Split lady fingers in half lengthwise; line sides and bottom of pan with lady fingers. Set aside.

Drain apricots, reserving 1/2 cup juice. Set aside 4 apricots fro garnish. Place knife blade in bowl of food processor; add remaining apricots and process 1 minute or until mixture is smooth. Set aside.

Sprinkle gelatin over reserved 1/2 cup apricot juice. Set aside. Combine egg yolks, 3/4 cup sugar and salt in a heavy saucepan. Gradually add milk; cook over medium heat, stirring constantly, 4 minutes or until mixture thickens and thermometer reaches 160 degrees. Add softened gelatin, stirring until gelatin dissolves. Stir in pureed apricots, brandy and slivered almonds. Chill mixture until the consistency of unbeaten egg whites (about 30 minutes).

Beat 1 1/2 cups whipping cream until foamy; gradually add remaining 1/2 cup sugar, beating until soft peaks form. Fold whipped cream into apricot mixture; spoon into prepared pan. Chill mixture 8 hours.

Remove ring from springform pan; remove wax paper. Beat 3/4 cup whipping cream until foamy; gradually add powdered sugar and almond extract, beating until soft peaks form. Pipe or dollop on top of mousse. Slice reserved apricots, and arrange on whipped cream. Garnish, if desired. Yield 8-10 servings.