Julia Child's Apricot Sherbet (Mousse a L'abricot Glacee)

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READY IN: 5hrs 10mins
SERVES: 4-6
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (20 ounce) can apricot halves
  • 2
    egg whites
  • 12
    cup instant superfine sugar
  • 2
    tablespoons lemon juice
  • 2 -3
    drops almond extract
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DIRECTIONS

  • 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.
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