Apricot Kissel

Preparation

1. Soak the gelatin sheets in cold water for 7 minutes.
2. Pour boiling water over the apricots, then drain.
3. Peel the apricots and remove the pits.
4. Sprinkle with sugar and cook, stirring, until the fruit is completely soft.
5. Blend with an immersion blender until smooth (if the mixture is too tart, add more sugar to taste).
6. Add the gelatin and stir to combine.
7. Whip the cream, then fold in the fruit purée gently.
8. Spoon the finished mousse into dessert glasses and refrigerate until set.