Almond Apricot Amaretto Mousse

This is definitely a Best of the Best Recipes.

This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.

This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas. 

I always refer to Bonne Maman Preserves as
my favorite Jam. If you have it available,
I recommend it.

Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.

5 Eggs, separated ( use Yolks only)

1/2 C Sugar

A Pinch of Salt

1 C Milk

1 tsp Vanilla

2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.

Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.


Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.

Add
Salt
Mix just to incorporate.

In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.

Carefully add the Milk to the Egg Yolks.
Whisk well.

Add:
Apricot Jam.
Whisk well.

Transfer to a Saucepan.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.

Return to a Mixing Bowl.

Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.

In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.

Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.

Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.

Sprinkle with Slivered Almonds just before serving.

Enjoy!
Peace in the Kitchen!