Apricot Mousse

By BobLongo

Ingredients

• 1 envelope unflavored gelatin
• 2 cups dried apricots
• 4 tablespoons sugar
• ½ cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely grated orange zest
• ½ cup fromage blanc
• 2 tablespoons Grand Marnier
• Pinch of salt
• 3 egg whites
• ½ cup heavy cream
• 2 tablespoons heavy cream, whipped (optional)
• ⅓ cup plain nonfat yogurt (optional)

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In a small bowl, combine gelatin with 1/4 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.
In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
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.
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 1/2 cup heavy cream into soft peaks, and fold into puree.
Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.