Apricot mousse with cinnamon

1. Heat the apricot coulis with the cinnamon stick and soak the gelatin leaves in water.
2. Dissolve the gelatin in the apricot coulis.
3. Leave the apricot coulis to cool down until it just starts to gel.
4. Whisk the cream with the sugar until it has the consistency of yoghurt.
5. Add a little of the whipped cream to the apricot coulis and mix.
6. Mix in the rest of the whipped cream and pour into small glasses.

Serving suggestions:

• As a component in a dessert with almond and chocolate and other apricot components.
• In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.