- 250g pack Chosen by you Stoned Dried Apricots
- 200ml apple juice
- 4 sheets leaf gelatine
- 4 tbsp Sweet Freedom syrup
- 170g can Carnation Topping Evaporated Milk, chilled
- 2 large egg whites
- Chopped pistachios, to serve
- Flaked almonds, to serve
Put the apricots in a pan with the apple juice. Add water to come just to the top of the apricots. Simmer for 15 minutes with the pan lid on.
Soak the sheets of gelatine in cold water for 10 minutes, then remove and gently squeeze out any excess moisture.
Whizz the apricots to a purée with a processor or blender. Put in a large bowl.
Add the gelatine and Sweet Freedom syrup to the hot purée. Stir until the gelatine dissolves completely. Leave until cool but not set.
Whisk the evaporated milk into a thick foam. Fold into the purée, then chill until the mixture is just on the point of setting.
Beat the egg whites into glossy peaks. Fold into the mousse. Divide the mixture between 6 serving glasses and chill until set. Sprinkle with the nuts to serve.