Ingredients
- 1 cup dried apricots
- 1 soft bean-curd cake (see note)
- 1 ½ tablespoons brandy or apricot liqueur
- 3 egg whites
- 24 melon balls (cantaloupe or honeydew Fresh mint for garnish)
Eight to 10 servings
Preparation
- Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
- Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
- In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
- Spoon the batter into eight wine glasses or glass bowls.
- Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.
- There are two types of bean-curd cakes: soft bean curd, which is more like a custard, and cotton bean curd, used in cooking. The packaged soft or silken bean curd is the best one to use for desserts.
Dining and Cooking