Apricot Mousse with Caramel Sauce

* Rinse apricots, halve, remove seeds, cut into large cubes and then finely mash with a hand mixer.

* Fold in mascarpone and curd cheese hearty.

* Soak gelatin in cold water.

* Beat yolks and powdered sugar until pale yellow.

* Heat apricot brandy in a small saucepan, squeeze out gelatine and let it melt in it and stir into egg yolk cream.

* Fold in apricot curd with a whisk.

* Pour mousse into a large enough bowl and cover and refrigerate for one night.

* For the caramel sauce, bring sugar and 8 tablespoons water to a boil in a small heavy-bottomed saucepan. Stir continuously over medium heat until caramel is golden brown.

* Remove from heat, add whipping cream and stir until caramel is dissolved. Allow sauce to cool, but do not refrigerate. * Cut dumplings from the mousse with a tablespoon dipped in warm water. Garnish mousse with caramel sauce and lemon balm leaves.

Tip: Instead of gelatine, you can also use vegetable gelling agents such as agar-agar.

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