Apricot Mousse

In a pan, place the juice from the can of apricots and enough water to total 3/4 cup of liquid. Stir in the jello. Stirring, heat over medium heat until jello is completely dissolved. Cool for 10 minutes.

Puree the can of drained apricots. Whip the 2 cups of heavy cream. Fold the cooled jello mixture into the whipped cream. Gently fold the pureed apricots into the whipped cream. Pour into individual servings dishes, wine or martini glasses work nicely. Cover and let set in refrigerator for approximately 2 hours. Serve with fresh whipped cream and a sprig of mint.