Frozen Apricot Mousse

• 3 ounces dried apricots
• 3/4 cup water
• 1 tablespoon sugar
• 1 2-inch piece vanilla bean, split lengthwise
• 3 tablespoons fresh lemon juice
• 1/2 cup heavy cream
• 1 tablespoon amaretto liqueur (optional)
• 1/4 cup amaretti cookies, coarsely ground

1. Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a high-power oven for 8 minutes.
4. Prick plastic to release steam.
5. Remove from oven and uncover.
6. Remove the vanilla bean.Transfer mixture to a blender.
7. Cover the blender lid with a kitchen towel and hold down firmly.
8. Blend until smooth.
9. Scrape mixture into a medium bowl.
10. Cool.
11. Refrigerate until cold.
12. Whip cream until soft peaks form.
13. Add amaretto (optional).
14. Whip until cream holds firmer but not stiff peaks.
15. Stir a third of the cream into the apricot puree.
16. Fold in the remaining cream.
17. Divide mixture between two 1-cup souffle dishes.
18. Cover with plastic wrap.
19. Freeze at least 4 hours or overnight.
20. Let stand at room temperature for 20 minutes before serving.
21. Sprinkle the top of each mousse with ground cookies.

apricots, water, sugar, vanilla bean, lemon juice, heavy cream, amaretti cookies

Taken from cooking.nytimes.com/recipes/8379 (may not work)