Apricot Mousse

Preparation

1. Step 1

   In a small bowl, combine gelatin with ¼ cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well.

2. Step 2

   In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.

3. Step 3

   Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside.

4. Step 4

   Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat ½ cup heavy cream into soft peaks, and fold into puree.

5. Step 5

   Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.

6. Step 6

   To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.