Apricot Mousse

• 1 cup dried apricots
• 1 soft bean-curd cake (see note)
• 1 1/2 tablespoons brandy or apricot liqueur
• 3 egg whites
• 24 melon balls (cantaloupe or honeydew Fresh mint for garnish)

1. Soak the apricots in one cup of hot water for half an hour and drain.
2. Drain the bean curd.
3. Place the bean curd, apricots and brandy in a food processor.
4. Process until all the ingredients are pureed.
5. Pour the mixture into a bowl and set aside.
6. In another bowl, beat the egg whites until they are stiff but not dry.
7. Fold the egg whites into the bean-curd batter.
8. Spoon the batter into eight wine glasses or glass bowls.
9. Garnish with three melon balls and two fresh mint leaves.
10. Refrigerate until ready to serve.

apricots, beancurd cake, brandy, egg whites, melon

Taken from cooking.nytimes.com/recipes/10007 (may not work)